Influence of molecular structure on physicochemical properties and digestibility of normal rice starches

Normal rice starches were isolated from six different rice varieties grown in Korea and their molecular structure, crystalline structure, and in vitro digestibility were investigated. Apparent amylose content was the highest in starch from Junam cultivar (25.5%) and lowest in Hopum (22.4%). Starch f...

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Veröffentlicht in:	International journal of biological macromolecules 2015-06, Vol.77, p.375-382
Hauptverfasser:	You, Su-Yeon, Oh, Sea-Kwan, Kim, Hyun-Seok, Chung, Hyun-Jung
Format:	Artikel
Sprache:	eng
Schlagworte:	Amylopectin - chemistry Amylose - analysis Chemical Phenomena Digestion In vitro digestibility Molecular structure Molecular Weight Oryza - chemistry Rice starch Species Specificity Starch - chemistry Starch - metabolism Temperature
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