000			01709nab a22002537a 4500
001			G96527
003			MX-TxCIM
005			20171220113546.0
008			121211b |||p||p||||||| |z||| |
024	8		_ahttps://doi.org/10.1021/bm060342i CCC
040			_aMX-TxCIM
041	0		_aEn
100	1		_aGenyi Zhang
245	0	0	_aSlow digestion property of native cereal starches
260			_c2006
520			_aThe slow digestion property of native cereal starches, represented by normal maize starch, was investigated. The in vitro Englyst test showed that 53.0% of the maize starch is slowly digestible starch (SDS), and scanning electron microscopy (SEM) revealed that SDS starts from an increase of pore size until almost complete fragmentation of starch granules. However, similar amounts of SDS ( 50%) were shown for partially digested fragmented starch residuals, which would normally be considered resistant to digestion based on the Englyst assay. Molecularly, both amylopectin (AP) and amylose (AM) contributed to the amount of SDS as evidenced by a similar ratio of AP to AM at different digestion times. Consistently, similar degrees of crystallinity, comparable gelatinization behavior, and similar debranched profiles of starch residuals following different digestion times indicated that the crystalline and amorphous regions of starch granules were evenly digested through a mechanism of side-by-side digestion of concentric layers of semicrystalline shells of native starch granules.
546			_aEnglish
593			_aCarelia Juarez
595			_aRPC
700	1		_aHamaker, B.R., _ecoaut.
700	1		_aZihua Ao, _ecoaut.
773	0		_tBiomacromolecules _gv. 7, p. 3252-3258
942			_cJA
999			_c29126 _d29126