Effect of temperature-cycled retrogradation on in vitro digestibility and structural characteristics of waxy potato starch.

@article{Xie2014EffectOT,
  title={Effect of temperature-cycled retrogradation on in vitro digestibility and structural characteristics of waxy potato starch.},
  author={Yao-yu Xie and Xiao-Pei Hu and Zhengyu Jin and Xueming Xu and Han-qing Chen},
  journal={International journal of biological macromolecules},
  year={2014},
  volume={67},
  pages={79-84}
}
The effects of temperature-cycled retrogradation treatment on the structural characteristics and in vitro digestibility of waxy potato starch were investigated in this study. The results showed that the maximum yield of slowly digestible starch (SDS) in waxy potato starch reached 38.63% by retrogradation treatment under temperature cycles of 4/25°C for 3 days with an interval of 24h. The starch products prepared under the temperature cycles of 4/25°C exhibited a narrower melting temperature… CONTINUE READING