Molecular, mesoscopic and microscopic structure evolution during amylase digestion of extruded maize and high amylose maize starches

Carbohydrate Polymers

Volumn 118, Issue , 2015, Pages 224-234

  Shrestha, Ashok K ^a,c,d   Blazek, Jaroslav ^b,c   Flanagan, Bernadine M ^a   Dhital, Sushil ^a   Larroque, Oscar ^c   Morell, Matthew K ^c   Gilbert, Elliot P ^b   Gidley, Michael J ^a  

^a UNIVERSITY OF QUEENSLAND   (Australia)

^b AUSTRALIAN NUCLEAR SCIENCE AND TECHNOLOGY ORGANISATION   (Australia)

^c CSIRO   (Australia)

^d UNIVERSITY OF WESTERN SYDNEY   (Australia)

Author keywords

Amylose; Chain length; Digestibility; Extrusion; Maize; Starch structure

Indexed keywords

AMYLASES; AMYLOPECTINS; CHAIN LENGTH; EXTRUSION; MOLECULAR STRUCTURE; SUPERCONDUCTING MATERIALS;

AMYLOSE; DIGESTIBILITY; EXTRUSION PROCESSING; FRINGED MICELLE STRUCTURES; HIGH-AMYLOSE MAIZE STARCH; MAIZE; MICROSCOPIC STRUCTURES; STARCH STRUCTURE;

CYCLODEXTRINS;

ZEA MAYS;

AMYLOSE; STARCH;

CHEMISTRY; MAIZE;

AMYLOSE; STARCH; ZEA MAYS;

EID: 84919608407     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2014.11.025     Document Type: Article

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