The DOI matches its Crossref record; 13 of the 13 references it cites were found in a registry or an index.
Cross‐Linked Resistant Starch: Preparation and Properties
Abstract
Resistant starches (RS) were prepared by phosphorylation of wheat, waxy wheat, corn, waxy corn, high‐amylose corn, oat, rice, tapioca, mung bean, banana, and potato starches in aqueous slurry (≈33% starch solids, w/w) with 1–19% (starch basis) of a 99:1 (w/w) mixture of sodium trimetaphosphate (STMP) and sodium tripolyphosphate (STPP) at pH 10.5–12.3 and 25–70°C for 0.5–24 hr with sodium sulfate or sodium chloride at 0–20% (starch basis). The RS 4 products contain ≤100% dietary fiber when assayed with the total dietary fiber method of the Association of Official Analytical Chemists (AOAC). In vitro digestion of four RS 4 wheat starches showed they contained 13–22% slowly digestible starch (SDS) and 36–66% RS. However after gelatinization, RS levels fell by 7–25% of ungelatinized levels, while SDS levels remained nearly the same. The cross‐linked RS 4 starches were distinguished from native starches by elevated phosphorus levels, low swelling powers (≈3g/g) at 95°C, insolubilities (<1%) in 1 M potassium hydroxide or 95% dimethyl sulfoxide, and increased temperatures and decreased enthalpies of gelatinization measured by differential scanning calorimetry.
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Alcázar-Alay, S. C., & Meireles, M. A. A. (2015) · Food Science and Technology (Campinas) · doi:10.1590/1678-457x.6749 · Cited by 911
Resistant Starch: Promise for Improving Human Health
Birt, D. F., Boylston, T., Hendrich, S., Jane, J.-L., Hollis, J., Li, L., McClelland, J., Moore, S., Phillips, G. J., Rowling, M., et al. (2013) · Advances in Nutrition · doi:10.3945/an.113.004325 · Cited by 852
Martínez, I., Kim, J., Duffy, P. R., Schlegel, V. L., & Walter, J. (2010) · PLoS ONE · doi:10.1371/journal.pone.0015046 · Cited by 645
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Recent progress in chemical modification of starch and its applications
Chen, Q., Yu, H., Wang, L., ul Abdin, Z., Chen, Y., Wang, J., Zhou, W., Yang, X., Khan, R. U., Zhang, H., et al. (2015) · RSC Advances · doi:10.1039/c5ra10849g · Cited by 294
Metadata
- Authors
- Woo, K. S., & Seib, P. A.
- Venue
- Cereal Chemistry
- Publisher
- Wiley
- Published
- 2002-10-30
- Volume
- 79
- Issue
- 6
- Pages
- 819-825
- ISSN
- 0009-0352 (ISSN-L)
- 1943-3638
- OpenAlex
- W2083164983
- Cited by
- 344
- References
- 13
- FWCI
- 2.42
- Type
- journal article
- Language
- en
- Open access
- closed
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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