Enzyme resistance and structural organization in extruded high amylose maize starch

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dc.contributor.authorShrestha, AKen_AU
dc.contributor.authorNg, CSen_AU
dc.contributor.authorLopez-Rubio, Aen_AU
dc.contributor.authorBlazek, Jen_AU
dc.contributor.authorGilbert, EPen_AU
dc.contributor.authorGidley, MJen_AU
dc.date.accessioned2010-06-15T06:11:35Zen_AU
dc.date.available2010-06-15T06:11:35Zen_AU
dc.date.issued2010-05-05en_AU
dc.date.statistics2010-05-05en_AU
dc.description.abstractGelose 80, a high amylose maize starch, was extruded in a twin screw extruder at different feed moistures, cooled, stored for 12 days at 4°C, and cryo-milled. The raw and extruded starches were analysed for in vitro enzyme-resistant starch content (ERS), morphology, in vitro digestibility, long range (X-ray diffraction) and short range (FTIR) molecular order. Extrusion markedly increased the rate of starch digestion and reduced the ERS content, irrespective of whether B-type or B- and V-type polymorphs were present. Increasing feed moisture and storage resulted in only slight increases in ERS content, with X-ray diffraction and FTIR also showing small changes in long and short range molecular order, respectively. Analysis of residues from in vitro digestion showed the mechanism of enzyme resistance of granular and extruded high amylose starch to be markedly different, both qualitatively and quantitatively. Enzyme digestion of granular high amylose maize starch showed initial disorganization in structure followed by slow reorganization at later stages of digestion. In contrast, molecular reorganization took place throughout the enzyme digestion of extruded high amylose maize starch. Higher levels of crystallinity were found in digested extrudates compared with digested granules, showing that there is no direct correlation between starch crystallinity and enzyme digestion rates. © 2009, Elsevier Ltd.en_AU
dc.identifier.citationShrestha, A. K., Ng, C. S., Lopez-Rubio, A., Blazek, J., Gilbert, E. P., & Gidley, M. J. (2010). Enzyme resistance and structural organization in extruded high amylose maize starch. Carbohydrate Polymers, 80(3), 699-710. doi:10.1016/j.carbpol.2009.12.001en_AU
dc.identifier.govdoc1750en_AU
dc.identifier.issn0144-8617en_AU
dc.identifier.issue5en_AU
dc.identifier.journaltitleCarbohydrate Polymersen_AU
dc.identifier.pagination699-710en_AU
dc.identifier.urihttp://dx.doi.org/10.1016/j.carbpol.2009.12.001en_AU
dc.identifier.urihttp://apo.ansto.gov.au/dspace/handle/10238/1718en_AU
dc.identifier.volume80en_AU
dc.language.isoenen_AU
dc.publisherElsevieren_AU
dc.subjectStarchen_AU
dc.subjectX-ray diffractionen_AU
dc.subjectExtrusionen_AU
dc.subjectDigestionen_AU
dc.subjectEnzymesen_AU
dc.subjectMaizeen_AU
dc.titleEnzyme resistance and structural organization in extruded high amylose maize starchen_AU
dc.typeJournal Articleen_AU
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