Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7788688 | Carbohydrate Polymers | 2015 | 6 Pages |
Abstract
The objective of this study was to investigate the structural characteristics of slowly digestible starch (SDS) and resistant starch (RS) fractions isolated from heat-moisture treated waxy potato starch. The waxy potato starch with 25.7% moisture content was heated at 120 °C for 5.3 h. Scanning electron micrographs of the cross sections of RS and SDS + RS fractions revealed a growth ring structure. The branch chain-length distribution of debranched amylopectin from the RS fraction had a higher proportion of long chains (DP â¥Â 37) than the SDS + RS fraction. The X-ray diffraction intensities of RS and SDS + RS fractions were increased compared to the control. The SDS + RS fraction showed a lower gelatinization enthalpy than the control while the RS fraction had a higher value than the SDS + RS fraction. In this study we showed the RS fraction is composed mainly of crystalline structure and the SDS fraction consists of weak crystallites and amorphous regions.
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Authors
Chang Joo Lee, Tae Wha Moon,