Table 3.

Comparison of in vitro digestion protocols applied for starch morphological studies

Oral phase	Gastric phase	Intestinal phase	Food	Initial dimension	Morphological changes	Dimensions after digestion	Reference
INFOGEST harmonized digestion protocol			Three “Carolino” rice varieties	(After cooking) Area (µm2): 1331.85–1405.21; Perimeter (µm): 141.50–145.02; Diameter (µm): 33.49–54.95	After 60 min (gastric phase) into digestion rice starch granules begin to become undefined; After 150 min (intestinal phase) rice starch granules were disrupted	Area (µm2): 461.21–540.70; Perimeter (µm): 81.70–88.20; Diameter (µm): 20.30–32.57	This work
–	SGF containing pepsin (30 min)	SIF containing pancreatin (210 min)	Polished rice grain	(Homogenized cooked rice) Diameter (µm): ca. 5–50	After 30 min (gastric phase) there was not changes to granules dimensions; Dimensions after 5 min and 120 (intestinal phase) were in the same range	(Homogenized cooked rice) Diameter (µm): ca. 1–5	Tamura et al. (2016)
–	–	α-amylase (120 U/mL) and amyloglucosidase (80 U/mL) (120 min at 37 °C)	Rice starch; Rice starch-pullulan complex	–	Small particles were significantly positively correlated with RS (Pearson correlation); Medium and large particles were significantly negatively correlated with RS	(Small particles) Diameter (µm): < 62.2 (Medium particles) Diameter (µm): 62.2–209.3 (Large particles) Diameter (µm): > 209.3	Chen et al. (2017)
–	–	Pancreatic α-amylase (290 U/mL) and amyloglucosidase (15 U/mL) (120 min at 37 °C)	Waxy maze starch	(Granules size) Diameter (µm): 5–25; Molecular weight (107 g mol−1): 21.9	Increasing enlargement of holes in granules and increasing hydrolysis of internal regions as a result of longer time hydrolysis	(Granules size) Molecular weight after 20 min (107 g mol−1): 16.5; Molecular weight after 120 min (107 g mol−1): 7.9	Miao et al. (2011)