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Preparation ofwheat resistant starch |
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| Authors: | L A Wasserman M Signorelli A Schiraldi V Yuryev G Boggini S Bertini D Fessas |
| Affiliation: | (1) Institute of Biochemical Physics, Russian Academy of Sciences, Moscow, Russia, 119991, 4, str. Kosygina;(2) DISTAM- Università di Milano, Milano, Italy, 20133, Via Celoria 2;(3) Istituto Sperimentale per la Cerealicoltura, S. Angelo Lodigiano, Italy, 26866, Via R. Forlani, 3;(4) Istituto di Ricerche Chimiche e Biochimiche ‘G. Ronzoni’, Milano, Italy, Via G. Colombo 81 |
| 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. |
| Keywords: | calorimetry DSC resistant starch RS III starch gels |
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