ISSN:
1572-8943
Keywords:
enzyme digestibility
;
genetically varied corn starches
;
heat moisture treatment
;
starch functional response
;
starch structure
Source:
Springer Online Journal Archives 1860-2000
Topics:
Chemistry and Pharmacology
Notes:
Abstract Thermal analysis was used to deduce the mechanism of resistance to enzymatic digestion by starches and to account for the extent of resistance at different enzymolysis reaction temperatures. Thermalanalysis was also used to determine the most productive treatment temperature for exploration of the effects of ‘heat-moisture treatment’ of starches on their subsequent chemical and physical behavior, including enzyme digestibility. The starches were selected according to an experimental design based on a nontraditional description of genetically varied corn starches. As a result, each functional response to heat moisture treatments of the starches adjusted to different moisture contents could be assigned to the relevant causative structural factor in the experimental design.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1023/A:1010118314383
