In vitro digestibility of normal and waxy corn starch is modified by the addition of Tween 80

2018 ◽  
Vol 116 ◽  
pp. 715-720 ◽  
Author(s):  
E.J. Vernon-Carter ◽  
J. Alvarez-Ramirez ◽  
L.A. Bello-Perez ◽  
A. Garcia-Hernandez ◽  
C. Roldan-Cruz ◽  
...  
Keyword(s):  
Corn Starch ◽  
Tween 80 ◽  
In Vitro Digestibility ◽  
Waxy Corn Starch ◽  
Waxy Corn

In structure and in - vitro digestibility of waxy corn starch debranched by pullulanase

2017 ◽  
Vol 67 ◽  
pp. 104-110 ◽  
Author(s):  
Wei Liu ◽  
Yan Hong ◽  
Zhengbiao Gu ◽  
Li Cheng ◽  
Zhaofeng Li ◽  
...  
Keyword(s):  
Corn Starch ◽  
In Vitro Digestibility ◽  
Waxy Corn Starch ◽  
Waxy Corn

scholarly journals Structural Features and Digestibility of Corn Starch With Different Amylose Content

2021 ◽  
Vol 8 ◽  
Author(s):  
Xinxin Lv ◽  
Yan Hong ◽  
Qiwei Zhou ◽  
Chengchen Jiang
Keyword(s):  
Crystalline Structure ◽  
Corn Starch ◽  
Amylose Content ◽  
Structural Features ◽  
Particle Structure ◽  
Scanning Calorimetry ◽  
Short Branch ◽  
Waxy Corn Starch ◽  
Waxy Corn

In this study, the in vitro digestibility of corn starch with different amylose content was determined. The results showed that waxy corn starch (WCS) and corn starch (CS) have the highest digestibility, while high amylose corn starch (HACS) has a higher content of resistant starch (RS). Besides being related to amylose content, RS content is also closely related to particle shape, debranched fine structure, molecular structure, and semi-crystalline structure. HACS can maintain a complete particle structure after gelatinization and enzymolysis; differential scanning calorimetry showed a positive correlation between gelatinization enthalpy and RS content. As the amylose content increased, the content of fa (DP 6–12) decreased, while the content of fb2 (DP 25–36) and fb3 (DP ≥ 37) increased, which in-turn decreased the cluster polymer formed by short branch chains, and the formation of more hydrogen bonds between long chain branches improved starch stability. D, which characterizes the compactness of starch semi-crystalline structure, increased with the increase of RS content. HACS 60 with the highest RS content had a unique surface fractal structure between 7.41 < d (2π/q) < 10.58 nm, indicating that the dense structure is effective in maintaining the RS content.

scholarly journals Structure and in vitro digestion of amylosucrase-modified waxy corn starch as affected by iterative retrogradation

2020 ◽  
Vol 23 (1) ◽  
pp. 1176-1186
Author(s):  
Soyun Sung ◽  
Ha Ram Kim ◽  
Cheon-Seok Park ◽  
Seung Jun Choi ◽  
Tae Wha Moon
Keyword(s):  
Corn Starch ◽  
In Vitro Digestion ◽  
Waxy Corn Starch ◽  
Waxy Corn

Characterization of Normal and Waxy Corn Starch for Bioethanol Production

2013 ◽  
Vol 61 (2) ◽  
pp. 379-386 ◽  
Author(s):  
Hanyu Yangcheng ◽  
Hongxin Jiang ◽  
Michael Blanco ◽  
Jay-lin Jane
Keyword(s):  
Corn Starch ◽  
Bioethanol Production ◽  
Waxy Corn Starch ◽  
Waxy Corn

scholarly journals Fine structure, crystalline and physicochemical properties of waxy corn starch treated by ultrasound irradiation

2019 ◽  
Vol 51 ◽  
pp. 350-358 ◽  
Author(s):  
Qing-Yu Yang ◽  
Xuan-Xuan Lu ◽  
Yong-Zhi Chen ◽  
Zhi-Gang Luo ◽  
Zhi-Gang Xiao
Keyword(s):  
Fine Structure ◽  
Physicochemical Properties ◽  
Corn Starch ◽  
Ultrasound Irradiation ◽  
Waxy Corn Starch ◽  
Waxy Corn
Sign in / Sign up

Export Citation Format

Share Document