Effects of processing high amylose maize starches under controlled conditions on structural organisation and amylase digestibility

Carbohydrate Polymers

Volumn 75, Issue 2, 2009, Pages 236-245

  Htoon, A ^a   Shrestha, A K ^a,b   Flanagan, B M ^b   Lopez Rubio, A ^c   Bird, A R ^a   Gilbert, E P ^c   Gidley, M J ^b  

^a CSIRO   (Australia)

^b UNIVERSITY OF QUEENSLAND   (Australia)

^c AUSTRALIAN NUCLEAR SCIENCE AND TECHNOLOGY ORGANISATION   (Australia)

Author keywords

Amylose; Crystallinity; Extrusion; Maize starch; Resistant starch; Spectroscopy

Indexed keywords

ENZYMES; FOURIER TRANSFORM INFRARED SPECTROSCOPY; GRAIN (AGRICULTURAL PRODUCT); NUCLEAR MAGNETIC RESONANCE;

AMORPHOUS; AMYLASE DIGESTIBILITIES; AMYLOSE; AMYLOSE CONTENTS; AMYLOSE STARCHES; BEFORE AND AFTER; CONTROLLED CONDITIONS; CRYSTALLINE ORDERS; CRYSTALLINITY; DIGESTION PROCESSES; GRANULAR; HIGH AMYLOSES; MAIZE STARCH; MAIZE STARCHES; MOLECULAR ORDERS; RECRYSTALLISATION; RESISTANT STARCH; RESISTANT STARCHES; THERMO-MECHANICAL; X-RAY DIFFRACTIONS;

STARCH;

ZEA MAYS;

EID: 54249097765     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2008.06.016     Document Type: Article

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