Direct in-vitro assay of resistant starch in phosphorylated cross-linked starch
نویسندگان
چکیده
منابع مشابه
Measurement of resistant starch in vitro and in vivo.
The digestibility of the starch in plant foods is highly variable, and is dependent on a number of factors, including the physical structure of both the starch and the food matrix. An in vitro technique has been developed to categorize starch in plant foods according to its likely rate and extent of digestion in the human small intestine. The in vitro method provides values for rapidly digestib...
متن کاملConsumption of Cross-Linked Resistant Starch (RS4XL) on Glucose and Insulin Responses in Humans
Objective. The objective was to compare the postprandial glycemic and insulinemic responses to nutrition bars containing either cross-linked RS type 4 (RS4(XL)) or standard wheat starch in normoglycemic adults (n = 13; age = 27 +/- 5 years; BMI = 25 +/- 3 kg/m(2)). Methods. Volunteers completed three trials during which they consumed a glucose beverage (GLU), a puffed wheat control bar (PWB), a...
متن کامل1 Starch Biosynthesis in Relation to Resistant Starch
Starch is present in amyloplasts as semi-crystalline intracellular waterinsoluble granules, with alternating crystalline and amorphous layers. Starch is a glucan homopolymer composed of one-quarter amylose (molecular mass 10–10Da) and three-quarters amylopectin (molecular mass 10–10Da), along with traces of lipids (0.1–1.0%) and proteins (0.05–0.5%). Amylose is essentially a linear glucan polym...
متن کاملResistant Starch and Health
Starch is the major source of carbohydrates in the human diet. Starch is present in many different fruits, vegetables, roots, and grains. Starch and starch derivatives are a nutritive, abundant, and economical food source. Starch can be consumed unprocessed in the form of raw fruits and vegetables or in the form of more shelf-stable processed foods. Food starches contribute to the characteristi...
متن کاملHydration and swelling of amorphous cross-linked starch microspheres.
Hydration of cross-linked starch microspheres, commercially available as a medical device, was investigated using a multi-method approach. We found that the uptake of water is accompanied by substantial swelling and changes of the polymer structure. Sorption calorimetry provided information about thermodynamics of water sorption, revealed presence of isothermal glass transition and absence of h...
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ژورنال
عنوان ژورنال: Bioactive Carbohydrates and Dietary Fibre
سال: 2015
ISSN: 2212-6198
DOI: 10.1016/j.bcdf.2014.11.001