Digestibility of native and modified starches: in vitro studies with human and rabbit pancreatic amylases and in vivo studies in rabbits.

@article{Lee1985DigestibilityON,
  title={Digestibility of native and modified starches: in vitro studies with human and rabbit pancreatic amylases and in vivo studies in rabbits.},
  author={Ping Chuan Lee and Stephen P. J. Brooks and Ok-Jin Kim and Leo A Heitlinger and Emanuel Lebenthal},
  journal={The Journal of nutrition},
  year={1985},
  volume={115 1},
  pages={93-103}
}
The effects of cooking and chemical modification of purified starches on the relative rates and extent of their hydrolysis were studied in vitro by using purified human and rabbit pancreatic amylases. Comparison was made with an in vivo study of postprandial glucose and insulin response in adult rabbits. Uncooked starches showed negligible hydrolysis in vitro, whereas cooking (10 min, 100 degrees C) increased both the rate and extent of hydrolysis of all starches. Soluble potato starch was the… CONTINUE READING