Influence of storage conditions on the structure, thermal behavior, and formation of enzyme-resistant starch in extruded starches

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dc.contributor.authorChanvrier, Hen_AU
dc.contributor.authorUthayakumaran, Sen_AU
dc.contributor.authorAppelqvist, IAMen_AU
dc.contributor.authorGidley, MJen_AU
dc.contributor.authorGilbert, EPen_AU
dc.contributor.authorLopez-Rubio, Aen_AU
dc.date.accessioned2008-02-29T04:46:30Zen_AU
dc.date.accessioned2010-04-30T05:02:00Zen_AU
dc.date.available2008-02-29T04:46:30Zen_AU
dc.date.available2010-04-30T05:02:00Zen_AU
dc.date.issued2007-10-26en_AU
dc.date.statistics2007-10en_AU
dc.description.abstractStarch structures from an extrusion process were stored at different temperatures to allow for molecular rearrangement (retrogradation); their thermal characteristics (DSC) and resistance to amylase digestion were measured and compared. The structure of four native and processed starches containing different amylose/amylopectin compositions (3.5, 30.8, 32, and 80% amylose content, respectively) before and after digestion was studied with small-angle X-ray scattering (SAXS) and X-ray diffraction (XRD). Rearrangement of the amylose molecules was observed for each storage condition as measured by the DSC endotherm at around 145°C. The crystalline organization of the starches after processing and storage was qualitatively different to that of the native starches. However, there was no direct correlation between the initial crystallinity and the amount of enzyme-resistant starch (ERS) measured after in vitro digestion, and only in the case of high-amylose starch did the postprocess conditioning used lead to a small increase in the amount of starch remaining after the enzymatic treatment. From the results obtained, it can be concluded that retrograded amylose is not directly correlated with ERS and alternative mechanisms must be responsible for ERS formation. © 2007, American Chemical Societyen_AU
dc.identifier.citationChanvrier, H., Uthayakumaran, S., Appelqvist, I. A. M., Gidley, M. J., Gilbert, E. P., & Lopez-Rubio, A. (2007). Influence of storage conditions on the structure, thermal behavior, and formation of enzyme-resistant starch in extruded starches. Journal of Agricultural and Food Chemistry, 55(24), 9883-9890. doi:10.1021%2Fjf071974een_AU
dc.identifier.govdoc1121en_AU
dc.identifier.issn0021-8561en_AU
dc.identifier.issue24en_AU
dc.identifier.journaltitleJournal of Agricultural and Food Chemistryen_AU
dc.identifier.pagination9883-9890en_AU
dc.identifier.urihttp://dx.doi.org/10.1021%2Fjf071974een_AU
dc.identifier.urihttp://apo.ansto.gov.au/dspace/handle/10238/1006en_AU
dc.identifier.volume55en_AU
dc.language.isoenen_AU
dc.publisherAmerican Chemical Societyen_AU
dc.subjectStarchen_AU
dc.subjectEnzymesen_AU
dc.subjectExtrusionen_AU
dc.subjectX-ray diffractionen_AU
dc.subjectFooden_AU
dc.subjectSmall angle scatteringen_AU
dc.titleInfluence of storage conditions on the structure, thermal behavior, and formation of enzyme-resistant starch in extruded starchesen_AU
dc.typeJournal Articleen_AU
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