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Studies on α-amylase degradation of retrograded starch gels from waxy maize and high-amylopectin potato

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Studies on α-amylase degradation of retrograded starch gels from waxy maize and high-amylopectin potato (English)

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3

R. Andersson

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author name string

H. Fredriksson

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1

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I. Björck

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2

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H. Liljeberg

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4

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J. Silverio

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5

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A.-C. Eliasson

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6

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P. Åman

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7

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publication date

September 2000

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published in

Carbohydrate Polymers

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volume

43

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issue

1

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page(s)

81-87

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cites work

An in vitro method, based on chewing, to predict resistant starch content in foods allows parallel determination of potentially available starch and dietary fiber

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Nutritional role of resistant starch: chemical structure vs physiological function

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Importance of glycemic index in diabetes

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Rice: a high or low glycemic index food?

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Digestion of polysaccharides of potato in the small intestine of man.

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Calibration of a size-exclusion chromatography system using fractions with defined amylopectin unit chains

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The influence of amylose and amylopectin characteristics on gelatinization and retrogradation properties of different starches

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The effect of amylose content on insulin and glucose responses to ingested rice

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Degree of starch gelatinization, digestion rate of starch in vitro, and metabolic response in rats

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Quantitative analysis of amylopectin unit chains by means of high-performance anion-exchange chromatography with pulsed amperometric detection

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Inhibition of amylopectin retrogradation by partial beta-amylolysis

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10.1016/S0144-8617(99)00205-2

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(Q57655057)

Studies on α-amylase degradation of retrograded starch gels from waxy maize and high-amylopectin potato

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