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|Title: ||Amylolysis of wheat starches. I. Digestion kinetics of starches with varying functional properties.|
|Authors: ||Blazek, J|
|Issue Date: ||May-2010|
|Citation: ||Blazek, J., & Copeland, L. (2010). Amylolysis of wheat starches. I. Digestion kinetics of starches with varying functional properties. Journal of Cereal Science, 51(3), 265-270.|
|Abstract: ||The susceptibility of wheat (Triticum aestivum L.) starches to hydrolysis by pancreatic α-amylase in vitro was investigated using a series of 35 starches with slightly enriched amylose content within a narrow range (36–43%), but widely differing functional properties. After 2 h of incubation with α-amylase, native starch granules were digested to different extents, but there were no differences between any of the starches once they were gelatinized. Cooling the starch for 72 h at 4°C after cooking reduced the susceptibility of all of the starches to enzymic digestion by a similar extent, whereas addition of monopalmitin decreased the digestibility of the starches that contained amylose, but did not affect the digestibility of waxy starches that were also included in the study. Amylopectin chain length distribution of partly digested starch granules displayed increased proportion of short and medium chains and decreased proportion of long chains in comparison to native granules. Separated large (A) and small (B) starch granules from three of the starches differed significantly in their susceptibility to in-vitro digestion. A predictive model of the susceptibility of starch in the different forms was developed from the physico-chemical and functional properties of the starches. © 2010, Elsevier Ltd.|
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