Effect of repeated retrogradation on structural characteristics and in vitro digestibility of waxy potato starch

Food Chemistry

Volumn 163, Issue , 2014, Pages 219-225

  Xie, Yao Yu ^a   Hu, Xiao Pei ^a   Jin, Zheng Yu ^b   Xu, Xue Ming ^b   Chen, Han Qing ^a  

^a HEFEI UNIVERSITY OF TECHNOLOGY   (China)

^b JIANGNAN UNIVERSITY   (China)

Author keywords

Digestibility; Repeated retrogradation; Slowly digestible starch; Structure; Waxy potato starch

Indexed keywords

ENTHALPY; MELTING; STRUCTURE (COMPOSITION); X RAY DIFFRACTION;

DIGESTIBILITY; MELTING ENTHALPY; ONSET TEMPERATURE; RELATIVE CRYSTALLINITY; REPEATED RETROGRADATION; SLOWLY DIGESTIBLE STARCH; STRUCTURAL CHARACTERISTICS; WAXY POTATO STARCHES;

STARCH;

POTATO STARCH; STARCH;

ARTICLE; CARBOHYDRATE ANALYSIS; CHEMICAL PROCEDURES; DIFFERENTIAL SCANNING CALORIMETRY; DIGESTION; ENTHALPY; IN VITRO DIGESTIBILITY; IN VITRO STUDY; MELTING POINT; NONHUMAN; REPEATED RETROGRADATION; SURFACE PROPERTY; TEMPERATURE; X RAY DIFFRACTION; BIOLOGICAL MODEL; CHEMISTRY; HUMAN; METABOLISM; POTATO; THERMODYNAMICS;

DIGESTION; HUMANS; MODELS, BIOLOGICAL; SOLANUM TUBEROSUM; STARCH; THERMODYNAMICS; X-RAY DIFFRACTION;

EID: 84901348279     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.04.102     Document Type: Article

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