Effect of repeated cycled crystallization on digestibility and molecular structure of glutinous Bora rice starch

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• 作者：Pallab Kumar Borah ; Sankar Chandra Deka ; Raj Kumar Duary ; ^{duary@tezu.ernet.in} ; ^{rkduary@gmail.com}
• 关键词：SDS ; slow digestible starch ; HPGPC ; high performance gel permeation chromatography ; THF ; tetrahydrofuran ; SGF ; simulated gastric fluid ; SIF ; simulated intestinal fluid ; SEM ; scanning electron microscopy ; FT-IR ; fourier transform infrared spectroscopy ; XRD ; X-ray diffraction ; Mw ; weight average ; Mp ; peak molecular weight ; Mz ; Z-average molecular weight ; Mn ; number average ; Mw/Mn ; polydispersities ; h ; hour ; d ; day ; m ; min
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：15 May 2017
• 年：2017
• 卷：223
• 期：Complete
• 页码：31-39
• 全文大小：2535 K
• 卷排序：223

文摘

Repeated cycled crystallization slowed the digestion of waxy rice starch. Molecular weight distributions of amylopectin were altered. Loss of typical Maltese cross revealed reorientation of crystalline structures. V-type complex observed in the SDS product even in the absence of co-polymers.