Journal
CARBOHYDRATE POLYMERS
Volume 134, Issue -, Pages 485-496Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.carbpol.2015.07.095
Keywords
High-amylose starch; Extrusion; In vitro digestion; Enzyme-resistant starch; Local molecular density
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Funding
- Australian Research Council [DP130102461]
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Waxy, normal and highwaymen maize starches were extruded with water as sole plasticizer to achieve low-order starch matrices. Of the three starches, we found that only high-amylose extrudate showed lower digestion rate/extent than starches cooked in excess water. The ordered structure of high-amylose starches in cooked and extruded forms was similar, as judged by NMR, XRD and DSC techniques, but enzyme resistance was much greater for extruded forms. Size exclusion chromatography suggested that longer chains were involved in enzyme resistance. We propose that the local molecular density of packing of amylose chains can control the digestion kinetics rather than just crystallinity, with the principle being that density sufficient to either prevent/limit binding and/or slow down catalysis can be achieved by dense amorphous packing. (C) 2015 Elsevier Ltd. All rights reserved.
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