Impact of molecular and crystalline structures on in vitro digestibility of waxy rice starches

Carbohydrate Polymers

Volumn 112, Issue , 2014, Pages 729-735

  You, Su Yeon ^a   Lim, Seung Taik ^b   Lee, Ju Hun ^b   Chung, Hyun Jung ^a  

^a Chonnam National University   (South Korea)

^b Korea University   (South Korea)

Author keywords

Crystalline structure; In vitro digestibility; Molecular structure; Waxy rice starch

Indexed keywords

CHAINS; GELATION; MOLECULAR STRUCTURE; VISCOSITY;

CRYSTALLINE STRUCTURE; GELATINIZATION TEMPERATURE; IN-VITRO; PASTING TEMPERATURE; RELATIVE CRYSTALLINITY; RESISTANT STARCH; SLOWLY DIGESTIBLE STARCH; WAXY RICE STARCH;

STARCH;

AMYLOPECTIN; CRYSTALLIN; STARCH;

CHEMICAL STRUCTURE; CHEMISTRY; GLYCEMIC INDEX; IN VITRO STUDY; INFRARED SPECTROSCOPY; METABOLISM; RICE; VISCOSITY; X RAY DIFFRACTION;

AMYLOPECTIN; CRYSTALLINS; GLYCEMIC INDEX; IN VITRO TECHNIQUES; MOLECULAR STRUCTURE; ORYZA SATIVA; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; STARCH; VISCOSITY; X-RAY DIFFRACTION;

EID: 84904277781     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2014.06.065     Document Type: Article

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