Abstract
The changes in physical and chemical structure of starches in bean products pre- and post-digestion in vitro were examined. In comparison with the morphology of starch in food, resistant starch (RS) in digesta exhibits a narrow size distribution with most particles being from 4 to 7 μm. Fourier Transform Infrared Spectroscopy (FTIR) results showed that the absorbance band at 1022 cm−1, which represents amorphous/disordered starch in food, is sensitive to amylolysis, whereas the absorbance band at 1047 cm−1, which represents ordered starch was more pronounced in digesta. Scanning iodine spectrum results indicated that the average molecular weight of amylose in digesta was smaller than that in food. The molecular profile of RS showed a lack of higher molecular weight amylose. Study of SE-HPLC further proved that the amylopectin fraction is absent in RS molecular profile.
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Cao, X., Zhou, Z., Li, J., Wang, F., Jiang, Y. (2014). Ultrastructure of Starches in Two Canned-Bean Products Before and After Digestion In Vitro. In: Zhang, TC., Ouyang, P., Kaplan, S., Skarnes, B. (eds) Proceedings of the 2012 International Conference on Applied Biotechnology (ICAB 2012). Lecture Notes in Electrical Engineering, vol 249. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-37916-1_62
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DOI: https://doi.org/10.1007/978-3-642-37916-1_62
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