A suitable thermal treatment of gels of various starch varieties was assessed to achieve the formation of resistant starch (i.e. amylose crystals). On the basis of DSC data, the yield of amylose crystals and their thermal stability did not seem correlated with the amylose content of the starch. This last parameter may not therefore be referred to as the only factor that defines a resistant starch promising starch variety.
Preparation of wheat resistant starch : treatment of gels and DSC characterization / L.A. Wasserman, M. Signorelli, A. Schiraldi, V. Yuryev, G. Boggini, S. Bertini, D. Fessas. - In: JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY. - ISSN 1388-6150. - 87:1(2007 Jan), pp. 153-157.
Preparation of wheat resistant starch : treatment of gels and DSC characterization
A. Schiraldi;D. FessasUltimo
2007
Abstract
A suitable thermal treatment of gels of various starch varieties was assessed to achieve the formation of resistant starch (i.e. amylose crystals). On the basis of DSC data, the yield of amylose crystals and their thermal stability did not seem correlated with the amylose content of the starch. This last parameter may not therefore be referred to as the only factor that defines a resistant starch promising starch variety.
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