Starch structural modification

The structure, and perhaps size, of starch molecules can fundamentally affect digestion properties in cooked and processed foods. This can be viewed both from the inherent starch structural properties as well as retrogradation-related structural differences (double helical structures and crystallites) that affect enzyme binding and rate of digestion. Therefore, an understanding of starch structure is critical for the moderation of glycemic response and to design enhanced health value starch ingredients for the food industry. Starch is composed of the essentially linear amylose which consists mostly of a-1,4-linked D-glucopyranosyl units and the highly branched and very large amylo-pectin (often >1 million glucose units) in which linear a-1,4-linked D-glucopyranosyl chains are joined through a-1,6-linked branches. Starch structural modification therefore can be viewed as a key strategy to achieve SDS. Structural modification of starch molecules can be carried out through genetic, enzymatic, physical, and chemical modifications.

Weight Loss Enigma

Weight Loss Enigma

Finally Revealed The Revolutionary & Miraculous Weight Loss Secrets! Discover How to Command Those Unwanted Pounds To Take A Hike, So That You Can Get Into Shape & Lose Weight Easily Just Like You Dream Of In Just A Matter Of Weeks! You're About to Discover The Insider's Fat Burning Diet Tips to Easily Shed Off Those Extra Pounds And Obtain a Lovable Shape In No Time Flat!

Get My Free Ebook


Post a comment