In-vitro enzymatic testing method and digestion mechanism of cross-linked wheat starch.
This chapter focuses on the in vitro digestion behaviour of cross-linked (CL) wheat starch at various time intervals, the progressive changes of CL wheat starch granules during the in vitro digestion and the mechanism of the digestive enzymes during the digestion period in AOAC Method 2009.01. The r...
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my.upm.eprints.313252014-07-22T06:55:49Z http://psasir.upm.edu.my/id/eprint/31325/ In-vitro enzymatic testing method and digestion mechanism of cross-linked wheat starch. Shukri, Radhiah Seib, Paul A. Maningat, Clodualdo C. Shi, Yong Cheng This chapter focuses on the in vitro digestion behaviour of cross-linked (CL) wheat starch at various time intervals, the progressive changes of CL wheat starch granules during the in vitro digestion and the mechanism of the digestive enzymes during the digestion period in AOAC Method 2009.01. The resistant starch (RS) value obtained at 16 hours was lower than the RS content measured by the Englyst Method and AOAC Method 991.43. Microscopic and scanning electron microscope (SEM) results of the indigestible residues collected at the predetermined times showed progressive degradation of CL wheat starch granules. Some starch granules remained intact, which explained the comparable differential scanning calorimetry (DSC) data for CL wheat starch at all incubation times. The mechanism of enzyme attack on the CL wheat starch was exo-corrosive, as identified by the surface erosions and the non-existence of pinholes on the granules. John Wiley & Son Shi, Yong Cheng Maningat, Clodualdo C. 2013-09-06 Book Section PeerReviewed Shukri, Radhiah and Seib, Paul A. and Maningat, Clodualdo C. and Shi, Yong Cheng (2013) In-vitro enzymatic testing method and digestion mechanism of cross-linked wheat starch. In: Resistant Starch: Sources, Applications and Health Benefits. John Wiley & Son, New Jersey, United States of America, pp. 145-166. ISBN 9780813809519 |
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This chapter focuses on the in vitro digestion behaviour of cross-linked (CL) wheat starch at various time intervals, the progressive changes of CL wheat starch granules during the in vitro digestion and the mechanism of the digestive enzymes during the digestion period in AOAC Method 2009.01. The resistant starch (RS) value obtained at 16 hours was lower than the RS content measured by the Englyst Method and AOAC Method 991.43. Microscopic and scanning electron microscope (SEM) results of the indigestible residues collected at the predetermined times showed progressive degradation of CL wheat starch granules. Some starch granules remained intact, which explained the comparable differential scanning calorimetry (DSC) data for CL wheat starch at all incubation times. The mechanism of enzyme attack on the CL wheat starch was exo-corrosive, as identified by the surface erosions and the non-existence of pinholes on the granules. |
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Shi, Yong Cheng |
author_facet |
Shi, Yong Cheng Shukri, Radhiah Seib, Paul A. Maningat, Clodualdo C. Shi, Yong Cheng |
format |
Book Section |
author |
Shukri, Radhiah Seib, Paul A. Maningat, Clodualdo C. Shi, Yong Cheng |
spellingShingle |
Shukri, Radhiah Seib, Paul A. Maningat, Clodualdo C. Shi, Yong Cheng In-vitro enzymatic testing method and digestion mechanism of cross-linked wheat starch. |
author_sort |
Shukri, Radhiah |
title |
In-vitro enzymatic testing method and digestion mechanism of cross-linked wheat starch. |
title_short |
In-vitro enzymatic testing method and digestion mechanism of cross-linked wheat starch. |
title_full |
In-vitro enzymatic testing method and digestion mechanism of cross-linked wheat starch. |
title_fullStr |
In-vitro enzymatic testing method and digestion mechanism of cross-linked wheat starch. |
title_full_unstemmed |
In-vitro enzymatic testing method and digestion mechanism of cross-linked wheat starch. |
title_sort |
in-vitro enzymatic testing method and digestion mechanism of cross-linked wheat starch. |
publisher |
John Wiley & Son |
publishDate |
2013 |
url |
http://psasir.upm.edu.my/id/eprint/31325/ |
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1643830294080389120 |
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13.160551 |