Effects of amylosucrase treatment on molecular structure and digestion resistance of pre-gelatinised rice and barley starches

► Amylosucrase (AS) reaction improved resistant starch (RS) content of cereal starch. ► Maximum RS contents were obtained for AS-treated starches of waxy genotype. ► AS reaction occurred mainly on non-reducing ends of amylopectin branch-chains. ► Amylose was not a preferable substrate for AS reaction.