Susceptibility of Heat-Moisture-Treated Starches to Pancreatic .ALPHA.-Amylase, and the Formation of Resistant Starch by Heat-Moisture Treatment.
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概要
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Susceptibility to pancreatic a-amylase and the formation of resistant starch were examined on heat-moisture-treated potato and high-amylose corn starches. The hydrolysis limit by α-amylase was decreased and the formation of resistant starch was increased by the repeated heat-moisture treatment. The degree of hydrolysis and the formation of resistant starch showed nearly an inverse relationship. Formation of resistant starch in heat-moisture-treated highamylose corn starch was markedly larger than those reported earlier, suggesting that considerable amount of resistant starch was degraded under the conditions of earlier studies. Therefore, it was insisted that only pancreatic a-amylase should be used in studies on resistant starch in order to simulate the digestibility of starch in human small intestine . The treatment caused the elevation of endothermic temperature and the decrease of endothermic value. The annealing and fusion of starch granules were observed on heat-moisture-treated starches by microscopy.
- 日本応用糖質科学会の論文
日本応用糖質科学会 | 論文
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