Effects of processing high amylose maize starches under controlled conditions on structural organisation and amylase digestibility

Htoon, A., Shrestha, A. K., Flanagan, B. M., Lopez-Rubio, A., Bird, A. R., Gilbert, E. P. and Gidley, M. J. (2009) Effects of processing high amylose maize starches under controlled conditions on structural organisation and amylase digestibility. Carbohydrate Polymers, 75 2: 236-245. doi:10.1016/j.carbpol.2008.06.016


Author Htoon, A.
Shrestha, A. K.
Flanagan, B. M.
Lopez-Rubio, A.
Bird, A. R.
Gilbert, E. P.
Gidley, M. J.
Title Effects of processing high amylose maize starches under controlled conditions on structural organisation and amylase digestibility
Journal name Carbohydrate Polymers   Check publisher's open access policy
ISSN 0144-8617
1879-1344
Publication date 2009-01-22
Year available 2008
Sub-type Article (original research)
DOI 10.1016/j.carbpol.2008.06.016
Volume 75
Issue 2
Start page 236
End page 245
Total pages 10
Place of publication London, United Kingdom
Publisher Pergamon
Collection year 2010
Language eng
Subject 090899 Food Sciences not elsewhere classified
Abstract The amylase digestibility of high-amylose maize starches has been compared before and after thermomechanical processing. Starches were analysed for enzyme-resistant starch yield, apparent amylose content, crystallinity (X-ray diffraction), and molecular order (NMR and FTIR), both before and after treatment with a-amylase. All samples had significant (>10%) enzyme-resistant starch levels irrespective of the type and extent of thermal or enzymic processing. Molecular or crystalline order was not a pre-requisite for enzyme resistance. Near-amorphous forms of high amylose maize starches are likely to undergo recrystallisation during the enzyme-digestion process. The mechanism of enzyme resistance of granular high-amylose starches is found to be qualitatively different to that for processed high-amylose starches. For all samples, measured levels of enzyme resistance are due to the interruption of a slow digestion process, rather than the presence of completely indigestible material. 2008 Elsevier Ltd. All rights reserved.
Keyword Maize starch
Amylose
Resistant starch
Extrusion
Crystallinity
Spectroscopy
Q-Index Code C1
Q-Index Status Confirmed Code
Institutional Status UQ
Additional Notes Available online 6 July 2008.

Document type: Journal Article
Sub-type: Article (original research)
Collections: 2010 Higher Education Research Data Collection
Centre for Nutrition and Food Sciences Publications
 
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Created: Mon, 02 Mar 2009, 19:10:17 EST by Maryanne Watson on behalf of Centre for Nutrition and Food Sciences