Resistant starch in wheat-based products: Isolation and characterisation

被引：24

作者：

Tharanathan, M ^{[1
]}

Tharanathan, RN ^{[1
]}

机构：

[1] Cent Food Technol Res Inst, Dept Biochem & Nutr, Mysore 570013, Karnataka, India

来源：

JOURNAL OF CEREAL SCIENCE | 2001年 / 34卷 / 01期

关键词：

wheat; resistant starch; retrogradation; amylose;

D O I：

10.1006/jcrs.2000.0383

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Resistant starch was isolated from wheat-based foods such as chapati, phulka and poori and structurally characterised. Perchloric acid digestion and sized exclusion chromatography gave pure resistant starch, which was shown to be a linear 1,4-linked alpha -D-glucan essentially derived from retrograded amylose fraction. The latter is dependent on the severity of the processing treatment as well as the levels of gluten and damaged starch in the wheat flour. (C) 2001 Academic Press.

引用

页码：73 / 84

页数：12

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