Resistant Barley Starch

Most foods are heat processed prior to consumption. Although heat processing increases the availability of starch to enzyme, a fraction of starch remains resistant to amylase hydrolysis in the human gastrointestinal tract. This fraction is called resistant starch (RS). RS has been classified107 into three groups (a) RSI starch that is physically inaccessible to digestive enzymes due to enclosure in structures such as 

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Two of the three starches that were quite resistant to glucoamylase hydrolysis, amylomaize-7 and shod starches, gave the highest percent reacdon with the a-(1 6) debranching enzyme, Ps. amyloderamosa isoamylase of 11.9 and 11.5%, respecdvely [109]. Waxy maize, maize, and barley starches were intermediate in their suscepdbility to isoamylase hydrolysis, giving 7.8, 7.3, and 6.2%, respectively. 

Figure 16.15 The effect of starch concentration on the resistant starch (RS3) content of gels from high-amylose barley and amylomaize starches. (Adapted from reference 111 with permission)...

Table 16.9 Effect of pullalanase hydrolysis and annealing on the resistant starch (RS3 content) of dried retrograded high-amylose barley and amylomaize starch gels...

Fig. 5.—The Smallest, Resistant Dextrins Obtained on the a-Amylolysis of Starch, Using Enzymes from (a) Hog Pancreas, Human Saliva, and Aspergillus oryzae (b) Malted Barley and (c) Bacillus subtilus." [Q. a-D-glucose residue , reducing D-glucose residue —a-D-(l— 4) bond , a-D-(l- 6) bond.]...

Szczodrak, J. and Pomeranz, Y. 1992. Starch-lipid interactions and formation of resistant starch in high-amylose barley. Cereal Chem., 69(6), 628. 

Topping DL, Morell MK, King RA et al. (2003) Resistant starch and health - Himalaya 292, a novel barley cultivar to deliver benefits to consumers. Starch/st drke 53 539-545. 

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