Abstract
The molecular structures of different starch sources differ, and the structure of the prepared resistant dextrin is affected. Seven types of starches (corn, wheat, pea, mung bean, tapioca, sweet potato, and potato) were used to prepare resistant dextrins under identical conditions. The physicochemical properties, molecular structure, micromorphology, glucose dialysis retardation index (GDRI), and cholesterol-binding capacity of different starch-resistant dextrins were analyzed and compared. The results revealed that the starch source exerted a greater effect on the structure of the resistant dextrins, and this was primarily attributed to the difference in the content of amylose and amylopectin. Both high amylose and high amylopectin may be the sources of highly resistant dextrins. The microscopic morphology of resistant dextrins were fragmentary, and the original form of starches was completely lost. Additionally, pea resistant dextrin exhibited higher GDRI values and stronger cholesterol-binding capacity compared to other samples.
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: International journal of biological macromolecules
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.
