Molecular rearrangement of waxy and normal maize starch granules during in vitro digestion
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- 作者：Anju Teng ; Torsten Witt ; Kai Wang ; Ming Li ; Jovin Hasjim ; jovin.hasjim@roquette.com" class="auth_mail" title="E-mail the corresponding author
- 关键词：Starch granules ; Amylose ; In vitro digestion ; Size-exclusion chromatography ; X-ray diffractometry ; Scanning electron microscopy
- 刊名：Carbohydrate Polymers
- 出版年：2016
- 出版时间：30 March 2016
- 年：2016
- 卷：139
- 期：Complete
- 页码：10-19
- 全文大小：3072 K
文摘
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Neither the A- nor B-type crystallinity was resistant to enzyme hydrolysis.
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Linear dextrins retrograded into thermally stable crystallites during digestion.
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Different mechanisms of slow digestibility were observed from two B-type starches.
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Stable crystallites contributed to slow digestibility of high-amylose maize starch.
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Slow digestibility of normal potato starch was due to its granular structure.