Physical chemical characterisation of resistant starch from wheat

Berry, Colin; I'Anson, K.J.; Miles, M.J.; Morris, Victor J.; Russell, Peter L.

doi:10.1016/s0733-5210(88)80030-4

Cited by 54 publications

(15 citation statements)

References 17 publications

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“…Panlasigui et al [19] reported that starch rich in amylose is difficult to swell or to gelatinize, and it is digested slowly because of higher crystallinity in the structure due to extensive hydrogen bonding. Berry [20], Berry et al [21] and Sievert et al [22] reported that retrogradation of amylose in starch generally suppresses the reaction with amylotic enzymes. However, it is believed that the amylose content is not the only factor influencing the digestibility and that digestion is a complicated procedure affected by many factors such as amylopectin structure, gelatinizing temperature and phosphorus content besides the amylose content.…”

Section: Digestibility By α α-Amylasementioning

confidence: 99%

Physicochemical Property of Huaishan (Rhizoma Dioscorea) and Matai (Eleocharis dulcis) Starches

Fujii

Kishihara

et al. 1999

Starch/Stärke

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the starch into amylose and amylopectin, may still contain amylose and amylopectin. IntCom of Matai starch has an intermediate nature between amylose and amylopectin. It is concluded that the amylopectin molecules of Huaishan starch contain a larger amount of longer branched chains and those of Matai starch contain a larger amount of shorter branched chains. Amylograms of Matai and Huaishan starches suggest that the gelatinized starches are difficult to retrograde. Digestibility of Huaishan starch by an α-amylase was the highest among the tested starches.

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Section: Digestibility By α α-Amylasementioning

confidence: 99%

Physicochemical Property of Huaishan (Rhizoma Dioscorea) and Matai (Eleocharis dulcis) Starches

Fujii

Kishihara

et al. 1999

Starch/Stärke

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“…Therefore, the digestibility of retrograded starch is an essential property of food products. During the retrogradation process, the resistance to the enzymatic hydrolysis arises from a change in the physical state of the starch, including the crystallization of amylose and amylopectin (Berry, I'Anson, Miles, Morris & Russell, 1988). The resistance to starch digestibility after retrogradation has been extensively studied, with a focus on retrograded amylose (Eerlingen, Crombez, & Delcour, 1993;Sievert & Pomeranz, 1989).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical characteristics of waxy rice starch influencing the in vitro digestibility of a starch gel

et al. 2009

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“…Examinations of resistant starch by an enzymatic method [12,21], differential scanning calorimetry [10,22,23] and X-ray diffraction [19,23] indicate that retrograded amylose and amylopectin are responsible for formation of resistant starch. The presence of inter-chain amylose association in resistant starch, produced by autoclave-cooling cycles, was indicated by an endothermic transition at 155°C [22,23,12,19].…”

Section: Introductionmentioning

confidence: 99%

Resistant Starch Derived from Extruded Corn Starch and Guar Gum as Affected by Acid and Surfactants: Structural Characterization

Adamu

2001

Starch/Stärke

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Corn starches with and without guar gum [10% (w/w)] and 2% (w/w) of diacetyl tartaric acid ester of monoglyceride, sodium stearoyl-2-lactylate or citric acid, respectively, were extrusion-cooked in a twin-screw extruder at 18% moisture, 150°C and 180 rpm screw speed. The content of resistant starch was determined by sequential enzymatic digestion. The formation of resistant starch in extruded corn starch was strongly affected by the addition of gum and the different food additives. X-ray diffraction of the extruded starches gave a V diffraction pattern indicating the effect of extrusion cooking and amylose-lipid complexes. Enzymatic digestion did not affect the V-structure, which could apparently be attributed to extrusion cooking. Similarly, differential scanning calorimetric thermograms indicated that all isolated resistant starches exhibited endothermic transitions between 71-178°C signifying a complex formation between amylose and the emulsifiers and possibly the melting of amylose crystallites in the resistant starch. Purification of the isolated resistant starches by size exclusion-high performance liquid chromatography showed a dependence of molecular weight on the added additives. Results of differential scanning calorimetry and X-ray diffraction suggest that amylose-lipid complexes could also be involved in the formation of resistant starch in extruded cornstarch.

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Physical chemical characterisation of resistant starch from wheat

Cited by 54 publications

References 17 publications

Physicochemical Property of Huaishan (Rhizoma Dioscorea) and Matai (Eleocharis dulcis) Starches

Physicochemical Property of Huaishan (Rhizoma Dioscorea) and Matai (Eleocharis dulcis) Starches

Physicochemical characteristics of waxy rice starch influencing the in vitro digestibility of a starch gel

Resistant Starch Derived from Extruded Corn Starch and Guar Gum as Affected by Acid and Surfactants: Structural Characterization

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