Physical characteristics of starch granules and susceptibility to enzymatic degradation
Article Abstract:
A study was done on the physical characteristics of starch granules and susceptibility to enzymatic degradation. The native starch granule was found to be organized on three levels namely macromolecular structure, crystalline organization and ultrastructure. It is composed of amylose and amylopectin different types of crystalline organization are given to cereals which is type A, type B for tubers and type C for legume seeds. Type B and C starch granules are found to be more resistant to amylolysis compared to type A starches.
Publication Name: European Journal of Clinical Nutrition
Subject: Health
ISSN: 0954-3007
Year: 1992
User Contributions:
Comment about this article or add new information about this topic:
Classification and measurement of nutritionally important starch fractions
Article Abstract:
Starch in foods was classified according to rapidly digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS). Amyloglucosidase and pancreatin were used to measure total starch, RDS, SDS and RS in foods containing starch and the released glucose is assayed using the glucose oxidase kit. In vivo starch digestion is reflected by values for RDS and SDS while RS indicate the amount of fermentable starch.
Publication Name: European Journal of Clinical Nutrition
Subject: Health
ISSN: 0954-3007
Year: 1992
User Contributions:
Comment about this article or add new information about this topic:
- Abstracts: Stress and the common cold. Social ties and susceptibility to the common cold. Psychological stress and susceptibility to the common cold
- Abstracts: Toxoplasma health education in Europe. Parents' attitudes towards immunisation in Wales according to socio-economic group: a preliminary investigation
- Abstracts: Benefits of disposable thermometers. Comparison of disposable and glass mercury thermometers. Temperature
- Abstracts: Distinguishing characteristics. The role of the nurse
- Abstracts: The effect of increasing dietary zinc on the activity of superoxide dismutase and zinc concentration in erythrocytes of healthy female subjects