Journal Article10.1016/J.JCS.2005.12.001
Effect of partial gelatinization and retrogradation on the enzymatic digestion of waxy rice starch
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TL;DR: In this article, the effect of partial gelatinization and retrogradation on in vitro enzymatic digestibility of waxy rice starch was investigated, and the relationship between the residual crystallinity and digestibility measured.
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About: This article is published in Journal of Cereal Science. The article was published on 01 May 2006. The article focuses on the topics: Retrogradation (starch) & Resistant starch.
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Citations
•Journal Article
In vitro Digestibility of Cooked Noodle Products
TL;DR: In this article, the in vitro digestive properties of 6 domestic noodle products (spaghetti, somyeon, dangmyeon, naengmyeon and jjolmyeon) were compared after cooking under the manufacture's recommended cooking conditions.
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Characteristics of resistant starch in water chestnut flour as improved by preconditioning process
TL;DR: In this article, the authors show that the existing practice of pre-conditioning has no scientific rationale and therefore leads to low flour, and they propose a scientific rationale for this practice.
13
Physicochemical Properties of Euryale ferox Kernel Starches from Two Different Regions
TL;DR: In this article, physicochemical properties of Euryale ferox kernel starches were investigated from two different regions, Weishan Lake and Shaobo Lake, and the results showed that the kernel starch from Weischan Lake had higher gelatinization temperature, enthalpy, and water solubility, and showed higher resistant starch in gelatinized and retrograded starch.
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Relación entre la respuesta glicémica del almidón y su estado microestructural
Javier Alejandro Parada S,Jaime Rozowski N +1 more
- 01 Jun 2008
TL;DR: This article showed that alimentos that contienen almidon en cantidades similares pueden generar respuestas glicemicas diferentes.
Starch gelatinization and in vitro digestibility behaviour after heat treatment: Comparison between plantain paste and piece of pulp.
A. Giraldo Toro,Olivier Gibert,A Briffaz,Julien Ricci,Dominique Dufour,Thierry Tran,Philippe Bohuon +6 more
TL;DR: Although no explicit relationship was established between the intact pulp structure and grinded flour state of plantain, the evaluation of the degree of starch gelatinization and digestibility of a plantain flour paste could be used to predict the gelatinizationand digestibility behaviour of plantian starch in entire pieces of pulp.
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References
•Journal Article
Classification and measurement of nutritionally important starch fractions
TL;DR: Values for RS are similar to the amount of starch escaping digestion in the small intestine of ileostomates, and are a guide to the amounts of starch likely to enter the colon for fermentation.
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A starch hydrolysis procedure to estimate glycemic index
TL;DR: In this article, an in vitro procedure to measure the rate of starch digestion in starchy common foodstuffs was developed, and a first-order equation that rules the hydrolytic process was found: CC∞ (1−e −kt ).
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The roles of amylose and amylopectin in the gelation and retrogradation of starch
TL;DR: In this paper, the retrogradation of starch gels has been studied by using X-ray diffraction, differential scanning calorimetry, and measurements of the shear modulus.
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Resistant starch--a review of the physical properties and biological impact of RS3.
TL;DR: In this paper, the nutritional and commercial value of retrograded amylose as a source of resistant starch 3 is discussed, with a focus on the principles behind the production of a food ingredient highly concentrated in retrograded Amylose.
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