Structure and in vitro digestibility of normal corn starch: Effect of acid treatment, autoclaving, and β-amylolysis

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 17, 2010, Pages 9753-9758

  Song, Wei ^a   Janaswamy, Srinivas ^a   Yao, Yuan ^a  

^a PURDUE UNIVERSITY   (United States)

Author keywords

amylolysis; acid treatment; autoclaving; Starch digestibility

Indexed keywords

ACID TREATMENT; ACID TREATMENTS; AUTOCLAVING; BENEFICIAL EFFECTS; CHAIN LENGTH DISTRIBUTION; CRYSTALLINE PATTERNS; HYDROGEN CHLORIDE; IN-VITRO; LINEAR CHAIN; NEW STRATEGY; NORMAL CORN STARCHES; ORDERED STRUCTURES; THERMAL RESISTANCE;

CHLORINE COMPOUNDS; CRYSTALLITES; DESALINATION; MOLECULAR WEIGHT;

STARCH;

AMYLOID BETA PROTEIN; STARCH;

ARTICLE; CHEMICAL STRUCTURE; CHEMISTRY; MAIZE; METABOLISM;

AMYLOID BETA-PEPTIDES; MOLECULAR STRUCTURE; STARCH; ZEA MAYS;

ZEA MAYS;

EID: 77956259161     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf1011769     Document Type: Article

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