With white Arenga pinnata starch as the main raw material, potato starch, and corn starch were used as comparison objects.The starch particle morphology, particle size, crystal type, and amylose content were discussed.The starch components and starch hydrolysis curve were obtained through digestion test in vitro.Finally, the predicted glycemic index (GI) of starch samples were calculated.It was found that the A. pinnata starch particles were flat and long oval, the surface was smooth and partially depressed.The average particle size of A. pinnata starch particles was larger than corn starch and smaller than potato.The crystal structures of A. pinnata starch, potato starch, and corn starch were of type C, B, and A, respectively.The content of resistant starch and amylose of A. pinnata starch was higher than corn starch, but lower than potato starch.The slowly digestible starch content of A. pinnata starch was higher than potato starch, but lower than corn starch.A. pinnata starch had the lowest content of rapidly digestible starch.The hydrolysis rates of the three starches were as follows:potato starch < A. pinnata starch < corn starch.The GI values of the three starches were ranked from small to large as follows:Potato starch (52.10) < A. pinnata starch (53.00) < corn starch (76.74).A. pinnata starch was a low GI food.Compared with corn starch, A. pinnata starch had stronger anti-digestibility and lower GI value.Therefore, it is more suitable as a raw material for diabetic patients and for product development than corn starch.
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