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Effects of processing high amylose maize starches under controlled conditions on structural organisation and amylase digestibility

Htoon, A. ; Shrestha, A.K. ; Flanagan, B.M. ; Lopez-Rubio, A. ; Bird, A.R. ; Gilbert, E.P. ; Gidley, M.J.

Carbohydrate polymers, 2009-01, Vol.75 (2), p.236-245 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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  • Título:
    Effects of processing high amylose maize starches under controlled conditions on structural organisation and amylase digestibility
  • Autor: Htoon, A. ; Shrestha, A.K. ; Flanagan, B.M. ; Lopez-Rubio, A. ; Bird, A.R. ; Gilbert, E.P. ; Gidley, M.J.
  • Assuntos: Amylose ; Applied sciences ; Crystallinity ; Exact sciences and technology ; Extrusion ; Maize starch ; Natural polymers ; Physicochemistry of polymers ; Resistant starch ; Spectroscopy ; Starch and polysaccharides ; Zea mays
  • É parte de: Carbohydrate polymers, 2009-01, Vol.75 (2), p.236-245
  • Notas: ObjectType-Article-1
    SourceType-Scholarly Journals-1
    ObjectType-Feature-2
    content type line 23
  • Descrição: The amylase digestibility of high-amylose maize starches has been compared before and after thermo-mechanical processing. Starches were analysed for enzyme-resistant starch yield, apparent amylose content, crystallinity (X-ray diffraction), and molecular order (NMR and FTIR), both before and after treatment with α-amylase. All samples had significant (>10%) enzyme-resistant starch levels irrespective of the type and extent of thermal or enzymic processing. Molecular or crystalline order was not a pre-requisite for enzyme resistance. Near-amorphous forms of high amylose maize starches are likely to undergo recrystallisation during the enzyme-digestion process. The mechanism of enzyme resistance of granular high-amylose starches is found to be qualitatively different to that for processed high-amylose starches. For all samples, measured levels of enzyme resistance are due to the interruption of a slow digestion process, rather than the presence of completely indigestible material.
  • Editor: Kidlington: Elsevier Ltd
  • Idioma: Inglês
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  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

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