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Please use this identifier to cite or link to this item: http://apo.ansto.gov.au/dspace/handle/10238/1856

Title: Effects of processing high amylose maize starches under controlled conditions on structural organisation and amylase digestibility.
Authors: Htoon, A
Shrestha, AK
Flanagan, BM
Lopez-Rubio, A
Bird, AR
Gilbert, EP
Gidley, MJ
Keywords: Starch
Amylase
Maize
Fourier Transformation
Digestion
Extrusion
Issue Date: 22-Jan-2009
Publisher: Elsevier
Citation: Htoon, A., Shrestha, A. K., Flanagan, B. M., Lopez-Rubio, A., Bird, A. R., Gilbert, E. P., et al. (2009). Effects of processing high amylose maize starches under controlled conditions on structural organisation and amylase digestibility. Carbohydrate Polymers, 75(2), 236-245.
Abstract: 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 (x-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. © 2008, Elsevier Ltd.
URI: http://dx.doi.org/10.1016/j.carbpol.2008.06.016
http://apo.ansto.gov.au/dspace/handle/10238/1856
ISSN: 0144-8617
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