FORMATION, ANALYSIS, STRUCTURE AND PROPERTIES OF TYPE-III ENZYME RESISTANT STARCH

被引：182

作者：

EERLINGEN, RC ^{[1
]}

DELCOUR, JA ^{[1
]}

机构：

[1] KATHOLIEKE UNIV LEUVEN, FOOD CHEM RES UNIT, B-3001 HEVERLEE, BELGIUM

来源：

JOURNAL OF CEREAL SCIENCE | 1995年 / 22卷 / 02期

关键词：

D O I：

10.1016/0733-5210(95)90042-X

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

During the retrogradation of starch a fraction becomes resistant to amylolytic enzymes. This undigestible fraction is described as enzyme resistant starch (RS) type III. RS type III is composed of short linear segments of alpha-(1-4)-glucans arranged in an A or B-type crystalline structure and is thermally very stable. Different factors have an impact on the formation (crystallisation) of these structures. Apart from the starch type, which defines the amylose/amylopectin ratio, polymer chain length and lipid content, process conditions following starch gelatinisation and the presence of other components, have an influence on the amount and on the quality of RS formed. Several in vitro and in vivo procedures to quantify RS have been used. However, RS levels may be affected by the analytical procedure. (C) 1995 Academic Press Limited

引用

页码：129 / 138

页数：10

共 63 条

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