Nutritional property of endosperm starches from maize mutants: a parabolic relationship between slowly digestible starch and amylopectin fine structure.

@article{Zhang2008NutritionalPO,
  title={Nutritional property of endosperm starches from maize mutants: a parabolic relationship between slowly digestible starch and amylopectin fine structure.},
  author={G. Zhang and Zihua Ao and B. Hamaker},
  journal={Journal of agricultural and food chemistry},
  year={2008},
  volume={56 12},
  pages={
          4686-94
        }
}
  • G. Zhang, Zihua Ao, B. Hamaker
  • Published 2008
  • Chemistry, Medicine
  • Journal of agricultural and food chemistry
    • The relationship between the slow digestion property of cooked maize starch and its molecular fine structure was investigated. Results of the in vitro Englyst assay showed a range of rapidly digestible starch (RDS) (70.1-98.9%), slowly digestible starch (SDS) (0.2-20.3%), and resistant starch (RS) (0.0-13.7%) among the tested maize mutant flour samples. Further analysis showed that amylose content was significantly correlated ( R = 0.763, P < 0.001) with RS amount but not with that of SDS… CONTINUE READING
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