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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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.
3.7K
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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