Characterization of a novel resistant-starch and its effects on postprandial plasma-glucose and insulin responses

Hasjim, Jovin, Lee, Sun-Ok, Hendrich, Suzanne, Setiawan, Stephen, Ai, Yongfeng and Jane, Jay-lin (2010) Characterization of a novel resistant-starch and its effects on postprandial plasma-glucose and insulin responses. Cereal Chemistry, 87 4: 257-262. doi:10.1094/CCHEM-87-4-0257

Attached Files (Some files may be inaccessible until you login with your UQ eSpace credentials)
Name Description MIMEType Size Downloads
UQ221331.pdf HERDC combined application/pdf 67.24KB 0

Author Hasjim, Jovin
Lee, Sun-Ok
Hendrich, Suzanne
Setiawan, Stephen
Ai, Yongfeng
Jane, Jay-lin
Title Characterization of a novel resistant-starch and its effects on postprandial plasma-glucose and insulin responses
Journal name Cereal Chemistry   Check publisher's open access policy
ISSN 0009-0352
Publication date 2010-07-01
Year available 2010
Sub-type Article (original research)
DOI 10.1094/CCHEM-87-4-0257
Volume 87
Issue 4
Start page 257
End page 262
Total pages 6
Place of publication St.Paul, Minn. U.S.A.
Publisher American Association of Cereal Chemists
Collection year 2011
Language eng
Abstract Objectives of this study were to understand the physicochemical properties of a novel resistant starch (RS) made by complexing high-amylose maize starch VII (HA7) with palmitic acid (PA), and its effects on reducing postprandial plasma-glucose and insulin responses. The HA7 starch was heat-treated and debranched using isoamylase (ISO) to enhance the starch-lipid complex formation. The RS content of the HA7 starch debranched with ISO and complexed with PA (HA7+ISO+PA) was 52.7% determined using AOAC Method 991.43 for dietary fiber, which was greater than that of the HA7 control (35.4%). The increase in the RS content of the HA7+ISO+PA sample was attributed to the formation of retrograded debranched-starch and starch-lipid complex. The postprandial plasma-glucose and insulin responses of 20 male human-subjects after ingesting bread made from 60% (dry basis) HA7+ISO+PA were reduced to 55 and 43%, respectively, when compared with those after ingesting control white bread (as 100%) containing the same amount of total carbohydrates. The results suggested that the HA7+ISO+PA can be used for the interventions of insulin resistance and metabolic syndrome, including diabetes and obesity. © 2010 AACC International, Inc.
Q-Index Code C1
Q-Index Status Confirmed Code
Institutional Status Non-UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: Non HERDC
Centre for Nutrition and Food Sciences Publications
 
Versions
Version Filter Type
Citation counts: TR Web of Science Citation Count  Cited 51 times in Thomson Reuters Web of Science Article | Citations
Scopus Citation Count Cited 55 times in Scopus Article | Citations
Google Scholar Search Google Scholar
Created: Thu, 18 Nov 2010, 01:41:22 EST by Mr Jovin Hasjim on behalf of Centre for Nutrition and Food Sciences