Slowly digestible starch from debranched waxy sorghum starch: preparation and properties

Effects of debranching time, storage time, and storage temperature on production and structural properties of slowly digestible starch (SDS) were investigated. Waxy sorghum starch was hydrolyzed by isoamylase for various times (0-24 hr), and the variously debranched products were stored at -30, 1, a...

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Veröffentlicht in:	Cereal chemistry 2004-05, Vol.81 (3), p.404-408
Hauptverfasser:	Shin, S.I, Choi, H.J, Chung, K.M, Hamaker, B.R, Park, K.H, Moon, T.W
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Cereal and baking product industries Food industries Fundamental and applied biological sciences. Psychology Starch and starchy product industries
Online-Zugang:	Volltext
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