Self-assembly of short linear chains to A- and B-type starch spherulites and their enzymatic digestibility.

@article{Cai2013SelfassemblyOS,
  title={Self-assembly of short linear chains to A- and B-type starch spherulites and their enzymatic digestibility.},
  author={Liming Cai and Yong-Cheng Shi},
  journal={Journal of agricultural and food chemistry},
  year={2013},
  volume={61 45},
  pages={10787-97}
}
A novel process combining enzymatic debranching, melting, and crystallization was developed to produce spherulites from short linear α-1,4-linked glucans (short-chain amylose, SCA) with controlled enzyme digestibility. SCA was obtained by completely debranching waxy maize starch at 50 °C and 25% solids in 0.01 M sodium acetate buffer. The mixture was then heated to 180 °C followed by cooling and crystallization to form well-developed spherulites. Multiple analytical techniques including light… CONTINUE READING