Effect of acid dextrinisation on enzyme-resistant starch content in extruded maize starch

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dc.contributor.authorHtoon, AKen_AU
dc.contributor.authorUthayakumaran, Sen_AU
dc.contributor.authorPiyasiri, Uen_AU
dc.contributor.authorAppelqvist, IAMen_AU
dc.contributor.authorLopez-Rubio, Aen_AU
dc.contributor.authorGilbert, EPen_AU
dc.contributor.authorMulder, RJen_AU
dc.date.accessioned2010-01-27T21:14:03Zen_AU
dc.date.accessioned2010-04-30T05:05:17Zen_AU
dc.date.available2010-01-27T21:14:03Zen_AU
dc.date.available2010-04-30T05:05:17Zen_AU
dc.date.issued2010-05en_AU
dc.date.statistics2010-05en_AU
dc.description.abstractThe enzyme-resistant starch (ERS) content in processed high amylose and regular maize starches has been studied, with and without acid dextrinisation. The physicochemical and structural characteristics of the starches were analysed using a variety of techniques. The increase in ERS in high amylose maize starch with dextrinisation was related to the formation of a critical molecular weight fraction (MW ~ 20,000) that could rearrange structurally. Further dextrinisation reduced the processed starch MW to below where it could still form ERS. Regular maize starch containing less than 30% amylose did not increase its resistance to amylase digestibility with acid dextrinisation, probably due to impairment of amylose rearrangement by the numerous branched amylopectin chains. The ERS, which is likely to form during the enzyme-digestion process, is a linear molecule with a maximum degree of polymerisation (DP) of 30, irrespective of the starch source, processing conditions applied or type and amount of acid used. © 2010, Elsevier Ltd.en_AU
dc.identifier.citationHtoon, A. K., Uthayakumaran, S., Piyasiri, U., Appelqvist, I. A. M., Lopez-Rubio, A., & Gilbert, E. P., & Mulder, R. J. (2010). Effect of acid dextrinisation on enzyme-resistant starch content in extruded maize starch. Food Chemistry, 120(1), 140-149. doi:10.1016/j.foodchem.2009.09.094en_AU
dc.identifier.govdoc1345en_AU
dc.identifier.issn0308-8146en_AU
dc.identifier.issue1en_AU
dc.identifier.journaltitleFood Chemistryen_AU
dc.identifier.pagination140-149en_AU
dc.identifier.urihttp://dx.doi.org/10.1016/j.foodchem.2009.09.094en_AU
dc.identifier.urihttp://apo.ansto.gov.au/dspace/handle/10238/2789en_AU
dc.identifier.volume120en_AU
dc.language.isoenen_AU
dc.publisherElsevieren_AU
dc.subjectX-ray diffractionen_AU
dc.subjectStarchen_AU
dc.subjectExtrusionen_AU
dc.subjectMaizeen_AU
dc.subjectEnzymesen_AU
dc.subjectDigestionen_AU
dc.titleEffect of acid dextrinisation on enzyme-resistant starch content in extruded maize starchen_AU
dc.typeJournal Articleen_AU
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