Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
9769076 | Carbohydrate Polymers | 2005 | 10 Pages |
Abstract
Fifteen starches from different botanical sources were selected to study the influence of structural features on thermal properties and enzyme digestibility. Morphological appearance, X-ray diffraction pattern, apparent amylose content, unit-chain length distribution of amylopectin, thermal properties and enzyme digestibility of starch varied with botanical source. It was demonstrated that the distribution of unit-chains of amylopectin significantly correlated with functional properties of the starches. Gelatinization temperature of native and retrograded starches decreased and increased with a relative abundance of unit-chains with an approximate degree of polymerization (DP) of 8-12 and 16-26, respectively (P<0.01). Similar unit-chain lengths also affected the enzyme digestibility of starch granules (P<0.01).
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Authors
Sathaporn Srichuwong, Titi Candra Sunarti, Takashi Mishima, Naoto Isono, Makoto Hisamatsu,