Abstract
High-amylose starches of low average degree of polymerization (d-p 61-71), formed as fine granules by interaction of Bacillus macerans cyclodextrin glucanotransferase with alpha-cyclodextrin (CD) at 2-70 degrees C, are highly insoluble in water and not gelatinizable under normal cooking conditions (100 degrees C). Samples of CD-derived starches, both cooked and uncooked, were subjected to hydrolysis in vitro by human salivary alpha-amylase at 37 degrees C under conditions chosen to resemble those in the human intestinal lumen. Released low-molecular-mass saccharides were determined quantitatively by HPLC and the results compared with those from similar studies with natural starches. Among uncooked starches, CD-derived starch showed very low reactivity towards alpha-amylase, along with potato starch and a high-amylose hybrid corn starch(64% amylose). Cooking greatly enhanced reactivity of natural starches, but only moderately increased reactivity of CD-derived starches. Susceptibility to hydrolysis of cooked starches increased in the following general order: CD-derived starch (approximately 100% amylose)<100%corn amylose (isolated by the butan-1-ol method)<hybrid high-amylose corn starch (64-66% amylose)<waxy maize starch (99-100%amylopectin) approximately ordinary corn starch ( approximately 25% amylose)<potato starch (approximately 25% amylose).
Sign-in/Register to access full text options 
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 callDisclaimer: 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.
