Starch enzyme resistant

Steeping and wet-milling processes are also utilized to separate soluble compounds from com. One process involves removal of soluble starch and protein from com by steeping com in a warm sulfurous acid solution for about one to two days. The undissolved com solids are then coarsely wet-milled and processed to collect the oil-containing germ for com oil production. Also, for more enzyme-resistant cellulose biomass, sulfuric acid or hydrochloric acid can be used to digest the cellulose polysaccharide into fermentable molecules. 

Bjorck, 1., Nyman, M., Pedersen, B., Siljestrom, M Asp, N.G., and Eggum, B.0.1987. Formation of enzyme resistant starch during autoclaving of wheat starch Studies in vitro and in vivo. J. Cereal Sci. 6 159-172. 

Sieved, D. and Pomeranz, Y. 1989. Enzyme-resistant starch. I. Characterization and evaluation by enzymatic, thermoanalytical, and microscopic methods. Cereal Chem. 66 342-347. 

Sieved, D Czuchajowska, Z., and Pomeranz, Y. 1991. Enzyme-resistant starch. III. X-ray diffraction of autoclaved amylomaize Vll starch and enzyme resistant starch residues. Cereal Chem. 68 86-93. 

Enzyme-resistant starch is the subject of the work published by Roopa and Premavalli (2008). 

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... 

Englyst et al.248 classified starch into three types RSI, RS2 and RS3. RSI is a starch protected from digestion in the small intestine by a food matrix, such as the intact endosperm of a wheat kernel. RS2 is simply unswollen granular starch. RS3 is starch that was gelatinized, but then retrograded to become enzyme-resistant. Chemically modified (e.g. crosslinked) starch (RS4) has been added to the list.242 The four forms of resistant starch and their measurement are described by Nugent246 and Sajilata et al.249... 

HIGHER AMYLOSE FOR PRODUCTION OF ENZYME RESISTANT STARCH... 

Eerlingen RC, Delcour A. Formation, analysis, structure and properties of type RS3 enzyme resistant starch. J Cereal Sci 1995 22 129-138. 

Shrestha AK, Ng CS, Lopez-Rubio A, Blazek J, Gilbert EP, Gidley MJ. 2010. Enzyme resistance and structural oiganization in extruded high amylose maize starch. Carbohydr Polym 80 699-710. 

Dietary fibre was defined by Hugh TroweU as the plant polysaccharides and lignin which are resistant to hydrolysis by the digestive enzymes of humans . This definition lacks chemical precision, because non-flbrous pectins and gums are also present. The term nonstarch polysaccharide (NSP) is often preferred, although the term dietary fibre still persists. Unfortunately, NSP is also not satisfactory since some starch, known as resistant or par-... 

The composition of branched building blocks in the isolated clusters of the amylose-free potato starch, was analyzed by treating the clusters with excess a-amylase (Bertoft, 2007b). Under such conditions, the enzyme is forced to continue the attack at internal chains shorter than 9 residues inside the clusters. As a resultthe building blocks, which practically resist further attack... 

Potato starch usually contains 0.01-0.6% (w/w) phosphorus. Although phosphorus is present at very low levels, it has a significant effect on the physicochemical properties of starch. Phosphorus is in part responsible for the high swelling power, paste stability, and resistance to enzyme hydrolysis of potato starch. Potato starches contain significant amounts of monophosphate esters... 

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