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Article

Nutritional property of endosperm starches from maize mutants: a parabolic relationship between slowly digestible starch and amylopectin fine structure.

Journal of agricultural and food chemistry - 25 Jun 2008

Zhang Genyi, Ao Zihua, Hamaker Bruce R

Abstract excerpt

The relationship between the slow digestion property of cooked maize starch and its molecular fine structure was investigated. Results of the in vitro Englyst assay showed a range of rapidly digestible starch (RDS) (70.1-98.9%), slowly digestible starch (SDS) (0.2-20.3%), and resistant starch (RS) (0.0-13.7%) among the tested maize mutant flour samples. Further analysis showed that amylose content was...

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PMID: 18512943
DOI: 10.1021/jf072822m

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