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Resistant starch formation in temperature treated potato starches varying in amylose/amylopectin ratio

Leeman, Margareta ; Sjöö, Malin ; Eliasson, Ann-Charlotte and Björck, Inger (2006) In Carbohydrate Polymers 65(3). p.306-313
Abstract
Two genetically modified potato starches derived from the same mother line (64%, 1% and 23% amylose, respectively) were used to study the bioavailability after various heat treatments. The conditions for the treatments were of minor importance for resistant starch (RS) formation and hydrolysis results, as compared to the proportion of amylose. A high amylose content gave lower hydrolysis index (HI) and higher amounts of RS than starches with less amylose. Retrograded amylopectin contributed to a decreased HI, although only the high amylose line showed sufficient reduction in predicted glycaemic indices (Gl). The line with high amylose content contained 25-30% RS vs. in the range of 0-5% for the other starches. Results could neither be... (More)
Two genetically modified potato starches derived from the same mother line (64%, 1% and 23% amylose, respectively) were used to study the bioavailability after various heat treatments. The conditions for the treatments were of minor importance for resistant starch (RS) formation and hydrolysis results, as compared to the proportion of amylose. A high amylose content gave lower hydrolysis index (HI) and higher amounts of RS than starches with less amylose. Retrograded amylopectin contributed to a decreased HI, although only the high amylose line showed sufficient reduction in predicted glycaemic indices (Gl). The line with high amylose content contained 25-30% RS vs. in the range of 0-5% for the other starches. Results could neither be explained by the presence of intact granules, nor by the content of retrograded amylose. Therefore, a synergistic effect between the starch components was suggested to affect the RS and starch hydrolysis. (c) 2006 Elsevier Ltd. All rights reserved. (Less)
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organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
resistant starch, amylopectin, amylose, potato, starch, hydrolysis
in
Carbohydrate Polymers
volume
65
issue
3
pages
306 - 313
publisher
Elsevier
external identifiers
  • wos:000240154300009
  • scopus:33746547302
ISSN
0144-8617
DOI
10.1016/j.carbpol.2006.01.019
language
English
LU publication?
yes
additional info
The information about affiliations in this record was updated in December 2015. The record was previously connected to the following departments: Food Technology (011001017), Applied Nutrition and Food Chemistry (011001300)
id
851edc03-475f-419e-8ad9-5fb242ff20f9 (old id 394823)
date added to LUP
2016-04-01 12:10:09
date last changed
2021-09-22 02:44:56
@article{851edc03-475f-419e-8ad9-5fb242ff20f9,
  abstract     = {Two genetically modified potato starches derived from the same mother line (64%, 1% and 23% amylose, respectively) were used to study the bioavailability after various heat treatments. The conditions for the treatments were of minor importance for resistant starch (RS) formation and hydrolysis results, as compared to the proportion of amylose. A high amylose content gave lower hydrolysis index (HI) and higher amounts of RS than starches with less amylose. Retrograded amylopectin contributed to a decreased HI, although only the high amylose line showed sufficient reduction in predicted glycaemic indices (Gl). The line with high amylose content contained 25-30% RS vs. in the range of 0-5% for the other starches. Results could neither be explained by the presence of intact granules, nor by the content of retrograded amylose. Therefore, a synergistic effect between the starch components was suggested to affect the RS and starch hydrolysis. (c) 2006 Elsevier Ltd. All rights reserved.},
  author       = {Leeman, Margareta and Sjöö, Malin and Eliasson, Ann-Charlotte and Björck, Inger},
  issn         = {0144-8617},
  language     = {eng},
  number       = {3},
  pages        = {306--313},
  publisher    = {Elsevier},
  series       = {Carbohydrate Polymers},
  title        = {Resistant starch formation in temperature treated potato starches varying in amylose/amylopectin ratio},
  url          = {http://dx.doi.org/10.1016/j.carbpol.2006.01.019},
  doi          = {10.1016/j.carbpol.2006.01.019},
  volume       = {65},
  year         = {2006},
}