In vitro Digestibility of Hydroxypropyl Maize, Waxy Maize and High Amylose Maize Starches

1984 ◽  
Vol 36 (8) ◽  
pp. 273-275 ◽  
Author(s):  
B. M. N. Mohd. Azemi ◽  
M. Wootton
Keyword(s):  
In Vitro Digestibility ◽  
Waxy Maize ◽  
High Amylose

scholarly journals The Physicochemical Characterization of Unconventional Starches and Flours Used in Asia

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 182 ◽  
Author(s):  
Ng C. F. Grace ◽  
Christiani Jeyakumar Henry
Keyword(s):  
Chemical Composition ◽  
Physicochemical Characterization ◽  
In Vitro Digestibility ◽  
Gelatinization Temperature ◽  
Maize Starch ◽  
Red Rice ◽  
Scanning Calorimetry ◽  
Gelling Properties ◽  
High Amylose

Starches and flours used commonly in Asia (tapioca, sweet potato, sago, water chestnut, and high amylose maize starch, red rice and kithul flour) were characterized in terms of their chemical composition, morphological, functional, pasting, thermal, gelling and in vitro digestibility properties. It was observed that the differences in their chemical composition and structure influenced their properties. High amylose maize was the most stable, thus it required the highest gelatinization temperature which was observed in both the differential scanning calorimetry (DSC) and pasting profiles. Kithul flour had a significantly lower rate of digestion (p < 0.05) than the other samples (except for high amylose maize starch). Unlike high amylose maize starch, it had a gelatinization temperature that could be achieved during cooking, and had good gelling properties.

scholarly journals Starch with High Amylose Content and Low In Vitro Digestibility Increases Intestinal Nutrient Flow and Microbial Fermentation and Selectively Promotes Bifidobacteria in Pigs

2011 ◽  
Vol 141 (7) ◽  
pp. 1273-1280 ◽  
Author(s):  
Prajwal R. Regmi ◽  
Barbara U. Metzler-Zebeli ◽  
Michael G. Gänzle ◽  
Theo A. T. G. van Kempen ◽  
Ruurd T. Zijlstra
Keyword(s):  
Amylose Content ◽  
In Vitro Digestibility ◽  
Microbial Fermentation ◽  
Nutrient Flow ◽  
High Amylose

Pasting characteristics and in vitro digestibility of γ-irradiated RS4 waxy maize starches

2010 ◽  
Vol 52 (1) ◽  
pp. 53-58 ◽  
Author(s):  
H.-J. Chung ◽  
S.-Y. Lee ◽  
J.-H. Kim ◽  
J.-W. Lee ◽  
M.-W. Byun ◽  
...  
Keyword(s):  
In Vitro Digestibility ◽  
Waxy Maize ◽  
Pasting Characteristics

scholarly journals High Amylose Starch with Low In Vitro Digestibility Stimulates Hindgut Fermentation and Has a Bifidogenic Effect in Weaned Pigs

2015 ◽  
Vol 145 (11) ◽  
pp. 2464-2470 ◽  
Author(s):  
Janelle M Fouhse ◽  
Michael G Gänzle ◽  
Prajwal R Regmi ◽  
Theo ATG van Kempen ◽  
Ruurd T Zijlstra
Keyword(s):  
In Vitro Digestibility ◽  
Weaned Pigs ◽  
High Amylose ◽  
Bifidogenic Effect

High-Pressure Homogenization Alters Physicochemical Properties and In Vitro Digestibility of Chinese Yam (Dioscorea Opposita Thunb.) Starch

2018 ◽  
Vol 18 (1) ◽  
pp. 10-15
Author(s):  
Wang Yi-Wei ◽  
He Yong-Zhao ◽  
An Feng-Ping ◽  
Huang Qun ◽  
Zeng Feng ◽  
...  
Keyword(s):  
High Pressure ◽  
Physicochemical Properties ◽  
Starch Content ◽  
In Vitro Digestibility ◽  
High Pressure Homogenization ◽  
Starch Granules ◽  
Cross Polarization ◽  
Chinese Yam ◽  
Crystal Type

In this study, Chinese yam starch-water suspension (8%) were subjected to high-pressure homogenization (HPH) at 100 MPa for increasing cycle numbers, and its effect of on the physicochemical properties of the starch was investigated. Results of the polarizing microscope observations showed that the starch granules were disrupted (i.e. greater breakdown value) after HPH treatment, followed by a decrease in cross polarization. After three HPH cycles, the crystallinity of starch decreased, while the crystal type remained unaltered. Meanwhile, the contents of rapidly digestible starch and slowly digestible starch were increased. On the contrary, resistant starch content was decreased. Our results indicate that HPH treatment resulted in reduction of starch crystallinity and increase of starch digestibility.

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