Abstract
This study investigated whether the crystalline structure of the retrograded starch affects the contents of slowly digestible starch (SDS) and resistant starch (RS). When the relative crystallinities were similar, there was no difference in RS content between the retrograded starches with A- and B-type crystallites. However, the SDS content in A-type crystalline structure was constantly higher than B-type, contradicting the observation that the granular starches with B-type crystallites were more enzyme resistant. Therefore, the primary factor that accounts for the digestibility of granular starch is not the crystalline structure, but the granular properties, including the surface pores and the size.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: Journal of the Korean Society for Applied Biological Chemistry
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
