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In-vitro enzymatic testing method and digestion mechanism of cross-linked wheat starch.


Shukri, Radhiah and Seib, Paul A. and Maningat, Clodualdo C. and Shi, Yong Cheng (2013) In-vitro enzymatic testing method and digestion mechanism of cross-linked wheat starch. In: Resistant Starch: Sources, Applications and Health Benefits. John Wiley & Son, New Jersey, United States of America, pp. 145-166. ISBN 9780813809519


This chapter focuses on the in vitro digestion behaviour of cross-linked (CL) wheat starch at various time intervals, the progressive changes of CL wheat starch granules during the in vitro digestion and the mechanism of the digestive enzymes during the digestion period in AOAC Method 2009.01. The resistant starch (RS) value obtained at 16 hours was lower than the RS content measured by the Englyst Method and AOAC Method 991.43. Microscopic and scanning electron microscope (SEM) results of the indigestible residues collected at the predetermined times showed progressive degradation of CL wheat starch granules. Some starch granules remained intact, which explained the comparable differential scanning calorimetry (DSC) data for CL wheat starch at all incubation times. The mechanism of enzyme attack on the CL wheat starch was exo-corrosive, as identified by the surface erosions and the non-existence of pinholes on the granules.

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Additional Metadata

Item Type: Book Section
Divisions: Faculty of Food Science and Technology
Publisher: John Wiley & Son
Keywords: AOAC Method 2009.01; Cross-linked wheat starch; Digestive enzymes; In vitro digestion; Resistant starch.
Depositing User: Suzila Mohamad Kasim
Date Deposited: 22 Jul 2014 06:55
Last Modified: 22 Jul 2014 06:55
URI: http://psasir.upm.edu.my/id/eprint/31325
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