Physical characteristics of starch granules and susceptibility to enzymatic degradation

Article Abstract:

A study was done on the physical characteristics of starch granules and susceptibility to enzymatic degradation. The native starch granule was found to be organized on three levels namely macromolecular structure, crystalline organization and ultrastructure. It is composed of amylose and amylopectin different types of crystalline organization are given to cereals which is type A, type B for tubers and type C for legume seeds. Type B and C starch granules are found to be more resistant to amylolysis compared to type A starches.

Evaluation, Physiological aspects, Enzymes

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Classification and measurement of nutritionally important starch fractions

Article Abstract:

Starch in foods was classified according to rapidly digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS). Amyloglucosidase and pancreatin were used to measure total starch, RDS, SDS and RS in foods containing starch and the released glucose is assayed using the glucose oxidase kit. In vivo starch digestion is reflected by values for RDS and SDS while RS indicate the amount of fermentable starch.

Research, Measurement, Glucose

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