Physicochemical properties, structure and in vitro digestion of resistant starch from waxy rice starch

被引：96

作者：

Shi, Miao-miao ^{[1
]}

Gao, Qun-yu ^{[1
]}

机构：

[1] S China Univ Technol, Coll Light Ind & Food Sci, Carbohydrate Lab, Guangzhou 510640, Guangdong, Peoples R China

来源：

CARBOHYDRATE POLYMERS | 2011年 / 84卷 / 03期

关键词：

Waxy rice starch; Resistant starch; In vitro digestibility; ENZYME CONCENTRATION; STORAGE-TEMPERATURE; AMYLOSE CONTENT; CHAIN-LENGTH; MAIZE; DIGESTIBILITY; RECRYSTALLIZATION; SIZE; TIME;

D O I：

10.1016/j.carbpol.2011.01.004

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Physicochemical properties, structure and in vitro digestibility of resistant starch (RS) from debranched waxy rice starch were investigated. Compared to native starch, all RS products have higher apparent amylose content. All RS products displayed a mixture of B and V-type X-ray diffraction (XRD) pattern while native starch showed A-type X-ray diffraction pattern. With increasing the RS content, the relative crystallinity was increased. RS products had a higher peak melting temperature and enthalpy than that of native starch in differential scanning calorimetry (DSC). The in vitro digestibility of products was decreased. The total carbohydrate digestion products and the average rate of digestion of resistant starches were decreased with increasing RS content. (C) 2011 Elsevier Ltd. All rights reserved.

引用

页码：1151 / 1157

页数：7

共 40 条

[31] Influence of Chain Length on α-1,4-D-Glucan Recrystallization and Slowly Digestible Starch Formation [J].

Robin, Frederic ;

Merinat, Sylvie ;

Simon, Agnes ;

Lehmann, Undine .

STARCH-STARKE, 2008, 60 (10) :551-558

[32] Production of heat-stable, butyrogenic resistant starch [J].

Schmiedl, D ;

Bäuerlein, M ;

Bengs, H ;

Jacobasch, G .

CARBOHYDRATE POLYMERS, 2000, 43 (02) :183-193

[33] Starch structure and digestibility of rice high in resistant starch [J].

Shu, Xiaoli ;

Jiao, Guiai ;

Fitzgerald, Melissa A. ;

Yang, Chaozhu ;

Shu, Qingyao ;

Wu, Dianxing .

STARCH-STARKE, 2006, 58 (08) :411-417

[34] Characterization of barley starches of waxy, normal, and high amylose varieties [J].

Song, Y ;

Jane, J .

CARBOHYDRATE POLYMERS, 2000, 41 (04) :365-377

[35] Strategies for the manufacture of resistant starch [J].

Thompson, DB .

TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2000, 11 (07) :245-253

[36] Carbohydrate digestibility and resistant starch of steamed bread [J].

Wen, QB ;

Lorenz, KJ ;

Martin, DJ ;

Stewart, BG ;

Sampson, DA .

STARCH-STARKE, 1996, 48 (05) :180-185

[37] Starch Digestion Mechanistic Information from the Time Evolution of Molecular Size Distributions [J].

Witt, Torsten ;

Gidley, Michael J. ;

Gilbert, Robert G. .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2010, 58 (14) :8444-8452

[38] Slowly digestible state of starch: Mechanism of slow digestion property of gelatinized maize starch [J].

Zhang, Genyi ;

Sofyan, Maghaydah ;

Hamaker, Bruce R. .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2008, 56 (12) :4695-4702

[39] Nutritional property of endosperm starches from maize mutants: A parabolic relationship between slowly digestible starch and amylopectin fine structure [J].

Zhang, Genyi ;

Ao, Zihua ;

Hamaker, Bruce R. .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2008, 56 (12) :4686-4694

[40] The impact of coupled acid or pullulanase debranching on the formation of resistant starch from maize starch with autoclaving-cooling cycles [J].

Zhao, Xin-Huai ;

Lin, Yang .

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2009, 230 (01) :179-184

← 1 2 3 4 →