Optimization of technology for production of maize slowly digestible starch by enzymatic method

The cooked rice starch from Heilongjiang province was debranched with pullulanase followed by cooling and storing;thus a kind of starch containing slowly digestible starch over 50% was prepared.

A new biological resource,slowly digestible starch,is becoming the research hotspot in food chemicals industry for its unique functional properties and potential enhancement properties for the processed foods.

Comparison of slowly digestible starch by using different methods

Effects of heat-moisture treatment on formation and characteristics of slowly digestible starch

In this review,the progress of research on slowly digestible starch was summarized.

Research progress on starch digestion and glucose absorption in ruminants;

The physiological functions and manufacture of the resistant starch;

The results show that the granular appearance and crystal structure of resistant starch type 4 prepared by starch esterification were destroyed, especially causing the crystal structure to change from B-type to V-type compared with Hylon V.

The enzymatic digestibility of native and acetated tapioca starches with different degree of substitution was investigated in in-vitro digest model stimulated the human intestine tract and the resistant starch content was determined using Megazyme total starch assay kit.

It showed that the acetylated starch granular appearance became rougher and was destroyed to some extent after introduction of acetyl groups to the starch molecule,and that the resistant starch content of maize starch were increased by acetylation,when DS>2,the resistant starch mass fraction could be above 90% and the crystal str.