Статті в журналах: "Starch in medicine"

1

Roman, Laura, Marta Sahagun, Manuel Gomez, and Mario M. Martinez. "Nutritional and physical characterization of sugar-snap cookies: effect of banana starch in native and molten states." Food & Function 10, no. 2 (2019): 616–24. http://dx.doi.org/10.1039/c8fo02266f.

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2

Zueva, N. V., G. V. Agafonov, M. V. Korchagina, A. N. Dolgov, and A. E. Chusova. "Selection of enzyme preparations and temperature-time regimes of water-heat and enzymatic treatment in the development of complex technology of processing of grain raw materials." Proceedings of the Voronezh State University of Engineering Technologies 81, no. 1 (July 18, 2019): 112–19. http://dx.doi.org/10.20914/2310-1202-2019-1-112-119.

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The article studies the selection of enzyme preparations of amilolitichesky action intended for receiving a starchy mash with the increased content of solids after release of gluten from it are conducted. Also comparative characteristic of the main indicators of quality of the distiller's beer received on estimated and classical technology was carried out, varying dosages of osakharivayushchy fermental medicines from 2 to 8 units of GLA/g of conditional starch. Process of a sbrazhivaniye of the concentrated mash depending on a dosage of the osakharivayushchy fermental medicine Biozim 800 L is studied.

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3

Cai, Mingzhu, Bowen Dou, Jennifer E. Pugh, Aaron M. Lett, and Gary S. Frost. "The impact of starchy food structure on postprandial glycemic response and appetite: a systematic review with meta-analysis of randomized crossover trials." American Journal of Clinical Nutrition 114, no. 2 (May 28, 2021): 472–87. http://dx.doi.org/10.1093/ajcn/nqab098.

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ABSTRACT Background Starchy foods can have a profound effect on metabolism. The structural properties of starchy foods can affect their digestibility and postprandial metabolic responses, which in the long term may be associated with the risk of type 2 diabetes and obesity. Objectives This systematic review sought to evaluate the clinical evidence regarding the impact of the microstructures within starchy foods on postprandial glucose and insulin responses alongside appetite regulation. Methods A systematic search was performed in the PUBMED, Ovid Medicine, EMBASE, and Google Scholar databases for data published up to 18 January 2021. Data were extracted by 3 independent reviewers from randomized crossover trials (RCTs) that investigated the effect of microstructural factors on postprandial glucose, insulin, appetite-regulating hormone responses, and subjective satiety scores in healthy participants. Results We identified 745 potential articles, and 25 RCTs (n = 369 participants) met our inclusion criteria: 6 evaluated the amylose-to-amylopectin ratio, 6 evaluated the degree of starch gelatinization, 2 evaluated the degree of starch retrogradation, 1 studied starch–protein interactions, and 12 investigated cell and tissue structures. Meta-analyses showed that significant reductions in postprandial glucose and insulin levels was caused by starch with a high amylose content [standardized mean difference (SMD) = −0.64 mmol/L*min (95% CI: −0.83 to −0.46) and SMD = −0.81 pmol/L*min (95% CI: −1.07 to −0.55), respectively], less-gelatinized starch [SMD = −0.54 mmol/L*min (95% CI: −0.75 to −0.34) and SMD = −0.48 pmol/L*min (95% CI: −0.75 to −0.21), respectively], retrograded starch (for glucose incremental AUC; SMD = −0.46 pmol/L*min; 95% CI: −0.80 to −0.12), and intact and large particles [SMD = −0.43 mmol/L*min (95% CI: −0.58 to −0.28) and SMD = −0.63 pmol/L*min (95% CI: −0.86 to −0.40), respectively]. All analyses showed minor or moderate heterogeneity (I2 < 50%). Sufficient evidence was not found to suggest how these structural factors influence appetite. Conclusions The manipulation of microstructures in starchy food may be an effective way to improve postprandial glycemia and insulinemia in the healthy population. The protocol for this systematic review and meta-analysis was registered in the international prospective register of systematic reviews (PROSPERO) as CRD42020190873.

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4

Michael, K. G., O. A. Sogbesan, and I. U. Onyia. "EFFECTS OF DIFFERENT PROCESSING METHODS ON THE RESISTANT STARCH CONTENT OF SOME LEGUMES." FUDMA JOURNAL OF SCIENCES 5, no. 1 (June 28, 2021): 377–80. http://dx.doi.org/10.33003/fjs-2021-0501-581.

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This work describes the effects of different processing methods on resistant starch (RS) contents of Canavalia ensiformis, Detarium microcarpum, Jatropha curcas and Glycine max. meals. The legume seeds were subjected to different processing methods (Raw, soaked, Boiled, Toasted and Fermented). Resistant Starch was determined by Megazyme Resistant Starch Assay procedure (A.O.A.C, 2002). In the results, the highest resistant starch contents were recorded in the toasted method for the three legume meals (Canavalia ensiformis 11.69 %, Detarium microcarpum 10.49 %, Jatropha curcas 13.06 %, while in Glycine max. 12.0 % was recorded in the boiled method). The lowest resistant starch contents were recorded in the raw processing method for the three legume meals (Canavalia ensiformis 8.47 %, Detarium microcarpum 7.25 %, Jatropha curcas 9.13 %, while in Glycine max. 7.51 % was recorded in the soaked method). The results of this research have proven the type 3 (RS3) resistant starch, which is retrograded starch made by cooking/cooling processes on starchy materials. Data were analyzed using one-way ANOVA and significant differences (p<0.05) were recorded among the different processing methods

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5

Wolever, Thomas M. S. "Small intestinal effects of starchy foods." Canadian Journal of Physiology and Pharmacology 69, no. 1 (January 1, 1991): 93–99. http://dx.doi.org/10.1139/y91-013.

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Recent dietary guidelines advocate increased starch intake, but it is not clear as to how the increased intake of starch should be achieved. Recent data suggest that the quality of starch as well as its quantity is important in determining the biological effects of high carbohydrate diets. The quality of starchy foods can be assessed by their rates of digestion, which in turn are related to their glycaemic responses. Many factors affect the rate of digestion of foods and these are probably related to alterations in the chemical structure or nature of the starch. The incorporation of slowly digested, low glycaemic index foods into the diets of healthy subjects and individuals with diabetes and hyperlipidaemia is associated with the predicted reductions in postprandial glycaemic responses and with reductions in insulin secretion and blood lipids. In the past, the aim of starch processing has been to increase digestibility and improve absorption. However, it is now suggested that the use of more slowly digested starchy foods may have positive health benefits.Key words: carbohydrate, blood glucose responses, diet, small intestine, colonic fermentation.

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6

David Chena, Aldao, Šárka Evžen, Ulbrich Pavel, and Menšíková Eva. "Starch nanoparticles – two ways of their preparation." Czech Journal of Food Sciences 36, No. 2 (May 7, 2018): 133–38. http://dx.doi.org/10.17221/371/2017-cjfs.

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Starch nanoparticles (SNP) originate from the disruption of the semi-crystalline structure of starch granules. They are very useful in food packaging technology because they increase the mechanical and water vapour resistance of the matrix as well as hinder its recrystallisation during storage in high humidity atmospheres. In medicine, SNP are suitable as carriers in modulated drug delivery for immobilized bioactive or therapeutic agents. Depending on the method of preparation, nanoparticles with different physicochemical, technical or mechanical properties can be obtained. Two different methods of preparation were characterized and compared in this work: the first involving acid hydrolysis of the amorphous part of a starch molecule and the second focusing on the debranching of starch by enzymatic treatment with pullulanase.

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7

Pereira, Cristiana, Regina Menezes, Vanda Lourenço, Teresa Serra, and Carla Brites. "Evaluation of Starch Hydrolysis for Glycemic Index Prediction of Rice Varieties." Proceedings 70, no. 1 (November 9, 2020): 101. http://dx.doi.org/10.3390/foods_2020-07643.

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Rice consumed as white cooked polished grain has been considered a high glycemic index (GI) food, particularly compared with other starchy foods. However, the GI levels of rice based food can vary among different rice types and food processing technologies. Rice GI variation can be affected by several factors, such as rice variety, the genetic background of rice as well as due to crop edaphoclimatic conditions. The main difference in rice starch composition that influences GI is the amylose content. Besides the chemical composition of rice, the gelatinization characteristics and food processing can also contribute to starch retrogradation, thus increasing the level of resistant starch with a great influence on GI. To understand the glycemic response of rice types differing in amylose and viscosity profiles, four rice samples were analyzed and compared with standard and resistant HI-MAIZE corn starches. An in vitro enzymatic starch hydrolysis procedure was applied to estimate GI. The results indicate substantial differences in the starch hydrolysis of the two corn starches. Starch hydrolysis tended to be more rapid and efficient for ‘Waxy’ and ‘Ceres’ (intermediate-amylose) rice types than for ‘Maçarico’ (high-amylose rice). In addition, the data show that the Maçarico variety has the lowest estimated GI and the highest retrogradation rate compared with ‘Waxy’, ‘Ceres’ and ‘Basmati’ type. The results obtained reinforce the importance of knowing amylose content and viscosity profiles for the prediction of rice glycemic responses.

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8

RUEANGSRI, NARISA, URAIPORN BOORANASUKSAKUL, and ALONGKOTE SINGHATO. "Acceptance and Satisfaction on Thai Ethnic Foods using the Protein-Free Starchy Products." Current Research in Nutrition and Food Science Journal 6, no. 3 (November 27, 2018): 845–51. http://dx.doi.org/10.12944/crnfsj.6.3.27.

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High prevalence of chronic kidney disease has been reported in Thailand, and patients with this chronic disease need to restrict their dietary protein intakes because of their low glomerular filtration rate, including those from rice and starch. Unfortunately, there is a lack of protein-free starch available in Thai communities. Therefore, this study aimed to develop protein-free starchy products that were used as ingredients in Thai ethnic food menus. Five menus (Pad See Ew, Rad Na, Pad Thai, Kuay Jub, and Pad Kee Mao) incorporating the developed protein-free starchy products (with 3 formulae using the developed starchy products and 1 original formula per menu) were developed for conducting the sensory evaluation by 48 healthy participants. Results revealed all menus showed significant difference of satisfaction scores on food texture (p<0.05). In addition, Pad Se Ew, Pad Thai (formula 1), and Pad Kee Mao (all formulae) had the overall satisfaction scores at acceptable level. In conclusion, most of the Thai ethnic food menus made from the developed protein-free starchy products were acceptable to participants.

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9

Brighenti, Furio, M. Cristina Casiraghi, and Cristina Baggio. "Resistant starch in the Italian diet." British Journal of Nutrition 80, no. 4 (October 1998): 333–41. http://dx.doi.org/10.1017/s0007114598001391.

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Resistant starch (RS) has been defined as the sum of starch and starch-degradation products that reach the human large intestine (Champ, 1994), and it is now regarded as a sub-fraction of starch with a positive impact on colonic welfare and lipid metabolism. An early estimate of the RS intake in Europe gave an average value of approximately 4 g/d (Dyssler & Hoffem, 1994a). However, since no information is available for Italy, the aim of the present study was to estimate the intake of RS in the Italian diet by direct analysis of RS in a range of typical foods representing the main sources of starch intake in the country. The selection of representative foods and of food consumption data were based on published results of the National Food Consumption Study conducted during the 1980s by the National Institute of Nutrition on 10 000 households, using weighed-food records plus inventory methodologies (Saba et al. 1990; Turrini et al. 1991). Three main groups of foods were considered: cereals (pasta, rice, bread and bread products, and pastries), potatoes, legumes. Different commercial brands for each sample were purchased, according to the known presence on the market. Samples were prepared ‘as eaten’ and submitted to simulated chewing, followed by total and resistant starch determination using the enzymic procedure published as a result of the EC Concerted Action EURESTA (Champ, 1992). From these results, the estimated average intake of RS in Italy was found to be 8.5 g/d, with regional differences (from 7.2 g/d in the north-west to 9.2 g/d in the south) mainly due to the different consumption of some typical Italian starchy food (bread, pasta, legumes).

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10

Crochet, Perrine, Thierry Beauxis-Lagrave, Timothy R. Noel, Roger Parker, and Stephen G. Ring. "Starch crystal solubility and starch granule gelatinisation." Carbohydrate Research 340, no. 1 (January 2005): 107–13. http://dx.doi.org/10.1016/j.carres.2004.11.006.

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11

Warren, Brian B., and Marcel E. Durieux. "Hydroxyethyl Starch." Anesthesia & Analgesia 84, no. 1 (January 1997): 206–12. http://dx.doi.org/10.1097/00000539-199701000-00037.

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12

Warren, Brian B., and Marcel E. Durieux. "Hydroxyethyl Starch." Anesthesia & Analgesia 84, no. 1 (January 1997): 206–12. http://dx.doi.org/10.1213/00000539-199701000-00037.

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13

Kittipongpatana, Nisit, Pairote Wiriyacharee, Rewat Phongphisutthinant, Supakit Chaipoot, Chalermkwan Somjai, and Ornanong S. Kittipongpatana. "Resistant Starch Contents of Starch Isolated from Black Longan Seeds." Molecules 26, no. 11 (June 4, 2021): 3405. http://dx.doi.org/10.3390/molecules26113405.

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A large quantity of longan fruits (Dimocarpus longan Lour.) produced annually are processed into many products, one of which is black longan, from which the dried, dark-brown meat has been used medicinally in traditional medicine, while the starch-containing seeds are discarded. In this study, starch samples (BLGSs) were isolated from seeds of black longan fruits prepared using varied conditions. The in vitro digestibility was determined in comparison with those extracted from fresh (FLGS) and dried (DLGS) seeds. Scanning electron microscopy (SEM), X-ray diffraction (XRD), differential scanning calorimetry (DSC), and Fourier transform infrared (FTIR) spectroscopy were employed to evaluate the starch properties. The results showed that the yields of FLGS, DLGS, and BLGSs were 20%, 23%, and 16–22% w/w, respectively. SEM images showed starch granules of mixed shapes, with sizes up to 15 µm in all samples. XRD patterns confirmed an A-type crystallinity for FLGS and DLGS, with strong refraction peaks at 2θ = 15°, 17°, 18°, and 23°, while BLGSs also showed detectable peaks at 2θ = 10° and 21°, which suggested V-type structures. Thermal properties corroborated the changes by showing increases in peak gelatinization temperature (Tp) and enthalpy energy (ΔH) in BLGSs. The paste viscosity of BLGSs (5% w/w) decreased by 20–58% from that of FLGS. The FTIR peak ratio at 1045/1022 and 1022/995 cm−1 also indicated an increase in ordered structure in BLGSs compared to FLGS. The significant increase in the amounts of slowly digestible starch (SDS) and resistant starch (RS) in BLGSs compared to FLGS, especially at a prolonged incubation time of 20 (4.2×) and 30 days (4.1×), was proposed to be due to the heat-induced formation of starch inclusion with other components inside the seed during the black longan production process. Thus, black longan seed could be a new source of starch, with increased RS content, for potential use in the food and related industries.

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14

Birkett, Anne M., John C. Mathers, Gwyn P. Jones, Karen Z. Walker, Melinda J. Roth, and Jane G. Muir. "Changes to the quantity and processing of starchy foods in a Western diet can increase polysaccharides escaping digestion and improvein vitrofermentation variables." British Journal of Nutrition 84, no. 1 (July 2000): 63–72. http://dx.doi.org/10.1017/s0007114500001240.

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This study investigated how readily achievable changes to the quantity and processing of starchy foods in a typical Western diet: (1) were reflected in levels of resistant starch (RS) and NSP excreted from the small intestine; and (2) more favourable profiles of butyrate, NH3and phenol production. Two diets, a low-starch diet (LSD) and a high-starch, low-fat diet (HSLFD) were compared. The LSD with 20 % total energy (%E) from starch was based on a ‘typical’ Australian diet, while the HSLFD (40 %E as starch) was the same Australian diet modified by an increased content of legumes, starchy foods and coarsely-ground cereals and by a reduced fat content. Four subjects with iliostomies consumed each diet for 2 d, with ileal effluent collection on the second day. On the HSLFD compared with the LSD, RS in ileal effluent increased from from 0·49 to 1·7 g/MJ per d (P< 0·005) while ileal NSP excretion increased from 2·0 to 3·3 g/MJ per d (P< 0·05). Ileal effluents obtained after each diet were incubated for 24 hin vitrowith a human faecal innoculum. After fermentation, ileal effluent from the HSLFD produced more butyrate relative to other short-chain fatty acids (17·5v.15·8 molar %,P< 0·005) and less phenol (2·3v.5·7 mg/l,P< 0·05) and NH3(20·3v.23·1 mmol/l,P< 0·005) than the LSD diet. The HSLFD also generated a lower pH (6·15v.6·27,P< 0·05). On a wt/wt basis, RS was 2·3-fold higher in the HSLFD effluent while NSP did not increase, suggesting that the change in RS largely contributed to the fermentation effects. Changes inin vitrovariables when the HSLFD ileal effluent was ground before fermentation indicated the importance of physical structure in determining ileal excretion of RS. We conclude that: (1) readily achievable modifications to the amount and processing of starchy foods in an Australian diet would produce potential benefits forin vitrofermentation variables; and (2) the physical structure of grains and cereals is important in determining access by colonic bacteria to a carbohydrate substrate.

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15

Smith, Alison M., Samuel C. Zeeman, and Steven M. Smith. "STARCH DEGRADATION." Annual Review of Plant Biology 56, no. 1 (June 2005): 73–98. http://dx.doi.org/10.1146/annurev.arplant.56.032604.144257.

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16

SADEK, SAMY, HUSSEIN ABDEL DAYEM, AZU OWUNWANNE, and TAGREED YACOUB. "99Tcm hydroxyethyl starch." Nuclear Medicine Communications 8, no. 6 (June 1987): 395–406. http://dx.doi.org/10.1097/00006231-198706000-00002.

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17

Liu, Cancan, Kai Li, Xiaoxi Li, Mingjun Zhang, and Jianbin Li. "Formation and structural evolution of starch nanocrystals from waxy maize starch and waxy potato starch." International Journal of Biological Macromolecules 180 (June 2021): 625–32. http://dx.doi.org/10.1016/j.ijbiomac.2021.03.115.

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18

Estrada, Carlos A., and Raghavan Murugan. "Hydroxyethyl starch in severe sepsis: end of starch era?" Critical Care 17, no. 2 (2013): 310. http://dx.doi.org/10.1186/cc12531.

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19

Prough, Donald S., and George Kramer. "Medium Starch, Please." Anesthesia & Analgesia 79, no. 6 (December 1994): 1034???1035. http://dx.doi.org/10.1213/00000539-199412000-00002.

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20

Treib, J., A. Haass, and K. Schimrigk. "European Hydroxyethyl Starch." Anesthesia & Analgesia 85, no. 3 (September 1997): 709. http://dx.doi.org/10.1097/00000539-199709000-00051.

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21

Bilotta, Federico. "Perioperative Hydroxyethyl Starch." Anesthesia & Analgesia 127, no. 2 (August 2018): e30-e31. http://dx.doi.org/10.1213/ane.0000000000003509.

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22

Treib, J., A. Haass, and K. Schimrigk. "European Hydroxyethyl Starch." Anesthesia & Analgesia 85, no. 3 (September 1997): 709. http://dx.doi.org/10.1213/00000539-199709000-00051.

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23

Shujun, Wang, Yu Jinglin, Gao Wenyuan, Pang Jiping, Yu Jiugao, and Xiao Peigen. "Characterization of starch isolated from Fritillaria traditional Chinese medicine (TCM)." Journal of Food Engineering 80, no. 2 (May 2007): 727–34. http://dx.doi.org/10.1016/j.jfoodeng.2006.01.086.

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24

Mukerjea, Rupendra, Liangli Yu, and John F. Robyt. "Starch biosynthesis: mechanism for the elongation of starch chains." Carbohydrate Research 337, no. 11 (June 2002): 1015–22. http://dx.doi.org/10.1016/s0008-6215(02)00067-8.

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25

Rathore, R. S., Neha Garg, Sarika Garg, and Anil Kumar. "Starch phosphorylase: Role in starch metabolism and biotechnological applications." Critical Reviews in Biotechnology 29, no. 3 (August 27, 2009): 214–24. http://dx.doi.org/10.1080/07388550902926063.

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26

Hu, Huan, Ang Xu, Dianfeng Zhang, Weiyi Zhou, Shaoxian Peng, and Xipo Zhao. "High-Toughness Poly(lactic Acid)/Starch Blends Prepared through Reactive Blending Plasticization and Compatibilization." Molecules 25, no. 24 (December 16, 2020): 5951. http://dx.doi.org/10.3390/molecules25245951.

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In this study, poly(lactic acid) (PLA)/starch blends were prepared through reactive melt blending by using PLA and starch as raw materials and vegetable oil polyols, polyethylene glycol (PEG), and citric acid (CA) as additives. The effects of CA and PEG on the toughness of PLA/starch blends were analyzed using a mechanical performance test, scanning electron microscope analysis, differential scanning calorimetry, Fourier-transform infrared spectroscopy, X-ray diffraction, rheological analysis, and hydrophilicity test. Results showed that the elongation at break and impact strength of the PLA/premixed starch (PSt)/PEG/CA blend were 140.51% and 3.56 kJ·m−2, which were 13.4 and 1.8 times higher than those of pure PLA, respectively. The essence of the improvement in the toughness of the PLA/PSt/PEG/CA blend was the esterification reaction among CA, PEG, and starch. During the melt-blending process, the CA with abundant carboxyl groups reacted in the amorphous region of the starch. The shape and crystal form of the starch did not change, but the surface activity of the starch improved and consequently increased the adhesion between starch and PLA. As a plasticizer for PLA and starch, PEG effectively enhanced the mobility of the molecular chains. After PEG was dispersed, it participated in the esterification reaction of CA and starch at the interface and formed a branched/crosslinked copolymer that was embedded in the interface of PLA and starch. This copolymer further improved the compatibility of the PLA/starch blends. PEGs with small molecules and CA were used as compatibilizers to reduce the effect on PLA biodegradability. The esterification reaction on the starch surface improved the compatibilization and toughness of the PLA/starch blend materials and broadens their application prospects in the fields of medicine and high-fill packaging.

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27

Mwizerwa, Herve, George Ooko Abong, Michael Okoth, Martin Ongol, Calvin Onyango, and Pushparajah Thavarajah. "Effect of Resistant Cassava Starch on Quality Parameters and Sensory Attributes of Yoghurt." Current Research in Nutrition and Food Science Journal 5, no. 3 (December 4, 2017): 353–67. http://dx.doi.org/10.12944/crnfsj.5.3.21.

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Resistant starch is known to impart a number of health benefits to consumers. It is therefore desirable to increase the content of resistant starch in popular foods such as yoghurt. The current research investigated the effect of cassava resistant starch synthesized by heat-moisture treatment of starch from I92/0057 cassava variety on physico-chemical properties and sensory attributes of yoghurt. Cassava starch rich in resistant starch was incorporated into yoghurt in the proportions of 0, 0.1%, 0.5% and 1%. Corn starch (0.6%) was used as control. Yoghurt was stored at 4oC for 21 days and the effect of starch modification on resistant starch content, viscosity, syneresis, total solids, acidity, lactic acid bacteria count and sensory properties were determined on weekly basis. Applying cassava starch rich in resistant starch into yoghurt in the proportions of 0.5% and 1% had significantly higher (p≤0.05) resistant starch content of yoghurt reaching 3.40 g/100 g and 5.58 g/100 g on day one and 1.92 g/100 g and 4.47 g/100 g on day 21, respectively. There was a significant correlation (p≤0.05) between resistant starch concentration and the physico-chemical properties of yoghurt. Yoghurt treated with 1% resistant starch enriched cassava starch had the highest viscosity during cold storage which was determined as 2721.5 mPa s, mPa s, 2650.0 mPa s and 1034.5 mPa s at day 1, day 7, day 14 and day 21 respectively and it had the least syneresis (22.25%). Addition of cassava starch rich in resistant starch significantly increased (p≤0.05) the total solids content of yoghurt but did not significantly (P>0.05) change the sensory properties of yoghurt. The application of 1% of resistant starch enriched cassava starch as yoghurt thickener produces significant quantity of resistant starch in yoghurt with acceptable sensory and physico-chemical properties.

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28

Wang, Yunyun, Bing Hu, Jinling Zhan, Rui Xu, and Yaoqi Tian. "Effects of starchy seed crystals on the retrogradation of rice starch." Food Chemistry 318 (July 2020): 126487. http://dx.doi.org/10.1016/j.foodchem.2020.126487.

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29

Liu, Zhong Dong, Yong Mei Yang, Hui Liang, Li Zheng Bi, and Beng Qian Gong. "Study on Technology of Ultrasound-Microwave Assisted Improves Preparation of Porous Starch." Advanced Materials Research 476-478 (February 2012): 744–50. http://dx.doi.org/10.4028/www.scientific.net/amr.476-478.744.

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Porous starch as a kind of high efficiency, non-toxic and safe new organic adsorbents are extensively used in food, medicine, agriculture, cosmetics, paper and other industries. Recently the preparation method is amylase in starch gelatinization temperature of less than hydrolysis. In the conditions of ultrasound (physics) and microwave (electromagnetic fields), we could improve the yield of the traditional method of enzyme hydrolysis corn starch. First, the results show that: the time at 45 min, microwave power 150W, ultrasonic power 400W, temperature 56°C, α-amylase enzyme quantity 8 U/g, glucoamylase and α-amylase ratio 6:1, citric acid buffer liquid pH 5.4, the absorption rate of porous starch is best. Ultrasonic- microwave improves the quality of customary enzymatic hydrolysis starch, by SEM observation, found that: There are a lot of table face holes which are uniform pore density, particle more complete.

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30

Kearsley, Malcolm W. "Starch conversion technology." Food Chemistry 19, no. 4 (January 1986): 317–18. http://dx.doi.org/10.1016/0308-8146(86)90055-5.

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31

Bright-See, Elizabeth, and Vartouhi Jazmaji. "Estimation of the amount of dietary starch available to different populations." Canadian Journal of Physiology and Pharmacology 69, no. 1 (January 1, 1991): 56–59. http://dx.doi.org/10.1139/y91-010.

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The daily per capita availability of dietary starch was estimated for 38 selected countries using food disappearance data from the FAO provisional food balance sheets (1972–1974 average); starch availability was also estimated for Canada from 1960 to 1987 using Agriculture Canada disappearance data. Total starch availability varies fourfold among the different countries; the availability of different sources of starch vary up to 80-fold. Wheat and roots–tubers were the major sources of starch in countries with low total starch availability. Either corn and pulses, rice and pulses, or wheat and potatoes were the major sources of starch in those countries with high total starch availability. Starch availability in Canada, both total and by source, has been relatively constant over the 27 years examined. Slight increases in total starch and starch from cereals and pulses in 1987 will need to be followed to determine whether these represent the beginning of a real change in per capita starch availability.Key words: starch, availability.

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Niemi, T. T., and A. H. Kuitunen. "Hydroxyethyl starch impairsin vitrocoagulation." Acta Anaesthesiologica Scandinavica 42, no. 9 (October 1998): 1104–9. http://dx.doi.org/10.1111/j.1399-6576.1998.tb05385.x.

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Wen-Jia, Shi, Zhang Li-Ming, Hao Li-Min, Peng Qiao-Ling, and Dai Yu-Jie. "Structural and Functional Characteristics of Chinese Dioscorea Esculenta and Dioscorea Opposita Starches." Current Topics in Nutraceutical Research 17, no. 3 (April 18, 2018): 298–305. http://dx.doi.org/10.37290/ctnr2641-452x.17:298-305.

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Physicochemical, structural, and functional characteristics of starch from Dioscorea esculenta was compared with that from Dioscorea opposita Thunb. The scanning electron microscopy results showed that starches from D. esculenta and D. opposita differed in morphological features and distribution of granule size. While the D. esculenta starch possessed irregular, polygonal shape with the particle size distribution in the range of 1.7–4.2 μm, the D. opposita starch displayed large, oval and smooth shape with the particle size distribution in the range of 15.4–39.5 μm. The D. esculenta starch displayed a B-form diffraction pattern with 36.8% of crystalline degree, while the D. opposita starch exhibited a C-form crystalline pattern with 26.5% of crystalline degree. The amylose contents were also different for D. esculenta starch (18.15%) and D. opposita starch (22.43%). The gelatinization temperature (peak temperature) of D. esculenta starch (76.34°C) was lower than that of D. opposita starch (79.81°C). The pasting initial temperature (T_i), maximum viscosity, breakdown viscosity, and setback viscosity of D. esculenta starch were 68.7°C, 359 BU, 0 BU, and 262 BU, respectively. Interestingly, the amounts of readily digestible and slowly digestible starch contents in D. esculenta starch were higher, whereas its resistant starch contents were lower than those of D. opposita starch.

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Schupp, Nicole, and Paul Ziegler. "The Relation of Starch Phosphorylases to Starch Metabolism in Wheat." Plant and Cell Physiology 45, no. 10 (October 15, 2004): 1471–84. http://dx.doi.org/10.1093/pcp/pch170.

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Mukerjea, Romila, Rupendra Mukerjea, and John F. Robyt. "Starch biosynthesis: experiments on how starch granules grow in vivo." Carbohydrate Research 344, no. 1 (January 2009): 67–73. http://dx.doi.org/10.1016/j.carres.2008.09.022.

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Lu, Zhixin, Hongting Jiang, Zhongqiang Chen, Yin Zhai, and Fahu Yuan. "Characteristics and upregulation of antioxidant capacity of fermented pueraria starch production wastewater with kombucha consortium." E3S Web of Conferences 251 (2021): 02054. http://dx.doi.org/10.1051/e3sconf/202125102054.

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Pueraria lobata is a traditional plant used for both medicine and food. Pueraria starch has a long history of folk consumption in China. The processing of pueraria starch produces a lot of waste water and is often discarded, but it contains rich nutrients and is suitable for the growth of microorganisms. In this study, pueraria starch processing wastewater was used as a new fermentation substrate for kombucha fungus to develop a new functional beverage. After 8 days of static fermentation in 28 °C, the pH of kombucha fermented with pueraria starch processing wastewater as substrate decreased to 2.78, the total acid concentration was 0.158 mol/L, and the mass concentration of reducing sugar decreased to 2.05 mg/mL. The pueraria starch production wastewater before and after fermentation was extracted with 80% methanol and the mass concentration of total flavonoids was determined. The antioxidant activity of pueraria starch processing wastewater before and after fermentation was analyzed by using three antioxidant models: DPPH free radical scavenging ability, ABTS cationic free radical scavenging ability and ferrous ion reducing power. The results showed that after 7 days of fermentation, the mass concentration of total flavonoids in kombucha produced by the pueraria starch processing wastewater was 268.45 mg/L. The antioxidant activity of fermented kombucha beverage was significantly higher than that of unfermented pueraria starch processing wastewater. This study provides a new way for the resource utilization of Pueraria starch processing wastewater.

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Wiedermann, Christian J. "Meet the New Hydroxyethyl Starch, Same as the Old Hydroxyethyl Starch?" Anesthesia & Analgesia 131, no. 2 (August 2020): e87-e88. http://dx.doi.org/10.1213/ane.0000000000004916.

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Yi-Wei, Wang, He Yong-Zhao, An Feng-Ping, Huang Qun, Zeng Feng, and Song Hong-Bo. "High-Pressure Homogenization Alters Physicochemical Properties and In Vitro Digestibility of Chinese Yam (Dioscorea Opposita Thunb.) Starch." Current Topics in Nutraceutical Research 18, no. 1 (June 8, 2018): 10–15. http://dx.doi.org/10.37290/ctnr2641-452x.18:10-15.

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In this study, Chinese yam starch-water suspension (8%) were subjected to high-pressure homogenization (HPH) at 100 MPa for increasing cycle numbers, and its effect of on the physicochemical properties of the starch was investigated. Results of the polarizing microscope observations showed that the starch granules were disrupted (i.e. greater breakdown value) after HPH treatment, followed by a decrease in cross polarization. After three HPH cycles, the crystallinity of starch decreased, while the crystal type remained unaltered. Meanwhile, the contents of rapidly digestible starch and slowly digestible starch were increased. On the contrary, resistant starch content was decreased. Our results indicate that HPH treatment resulted in reduction of starch crystallinity and increase of starch digestibility.

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Andrieux, Claude, Emperatriz Delahaye Pacheco, Brigitte Bouchet, Daniel Gallant, and Odette Szylit. "Contribution of the digestive tract microflora to amylomaize starch degradation in the rat." British Journal of Nutrition 67, no. 3 (May 1992): 489–99. http://dx.doi.org/10.1079/bjn19920053.

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To study in vivo the contribution of the bacterial flora to amylomaize starch degradation in the rat, germ-free and conventional rats were fed on a diet containing either a normal maize starch or an amylomaize starch. In germ-free rats maize starch was almost totally digested in the small intestine, whereas 40% of the ingested amylomaize starch reached the caecum and 30% was excreted, despite the very high endogenous amylase activity. Study by transmission electron microscopy of germ-free caecal contents showed an endocorrosion of the starch granule. In conventional rats, as in germ-free rats, digestibility of maize starch reached 98% in the small intestine, whereas that of amylomaize starch was only 60%. In the caecum of these rats amylomaize starch was fermented, and this led to a decrease in caecal pH and to formation of short-chain fatty acids (SCFA), especially propionate. Comparison between conventional rats fed on maize starch or amylomaize starch showed that caecal SCFA concentrations during a circadian cycle varied in the same way whereas total SCFA and lactic acid concentrations were much higher in rats fed on amylomaize starch. Amylase (EC 3.2.1.1) activity was similar in the caecal contents of conventional rats whatever the ingested starch. It was lower in conventional than in germ-free rats, but no starch granule remained in the caecum of conventional rats. These results showed that bacterial amylase was more efficient at degrading resistant amylomaize starch than endogenous amylase.

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de Deckere, Emile A. M., Willem J. Kloots, and Johan M. M. van Amelsvoort. "Both raw and retrograded starch decrease serum triacylglycerol concentration and fat accretion in the rat." British Journal of Nutrition 73, no. 2 (February 1995): 287–98. http://dx.doi.org/10.1079/bjn19950030.

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Male Wistar rats were meal-fed on diets containing various amounts of resistant starch in the form of raw starch (either amylomaize starch, potato starch or modified high-amylose starch) or retrograded starch (prepared from each of the starches) for 6 weeks. Two diets containing normal maize starch were fed as diets poor in resistant starch. Energy absorption (energy consumption minus faecal energy loss), growth, weight of the epididymal fat pads, serum total cholesterol and triacylglycerol concentrations and a number of intestinal and faecal variables were determined. The resistant starches affected all the variables determined except the serum total cholesterol concentration. Relationships were found between energy absorption and both growth and the weight of the fat pads, and between the weight of the fat pads and both the serum triacylglycerol concentration and the serum total cholesterol concentration. No clear differences between the effects of ihe two types of resistant starch (raw starch ν. retrograded starch) were found except that raw potato starch hardly stimulated H2 excretion and led to lower amounts of propionic and butyric acids in the caecal contents than the other starches. The results suggest that dietary resistant starch reduces energy absorption leading to less abdominal depot fat and lower serum triacylglycerol concentrations.

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Bohan, Azhar J., Duha S. Ahmed, and Ghaed K. Salman. "Synthesis AgNPs in Starch Solution by Green Method for New Medical Drugs." Materials Science Forum 1002 (July 2020): 311–18. http://dx.doi.org/10.4028/www.scientific.net/msf.1002.311.

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Work represents the silver nanoparticles synthesis using green method by adding soluble starch in DMSO solution. The resulting AgNPs-based starch was noted via changing the color from yellow to brownish in aqueous DMSO solution in dark place due to the role of starch in the Ag ions reduction to AgNPs as capping agent in DMSO solvent at temperature 60°C. Then, the AgNPs development was characterized via the (UV-Vis) spectrophotometer. The morphology, structure and polydispersion of AgNPs were determined by using FESEM, XRD and Zeta analyzer, respectively which improved the role of starch in the formation of spherical and flower shapes of AgNPs. Moreover, the antibacterial activity of AgNPs-based starch revealed a strong effect against the positive bacteria than the negative bacteria as compared with the other antibiotic. Besides, these results suggest that the AgNPs prepared by green method can be utilized as efficient antimicrobial agent in the fields of medicine and represented the opportunities for the formation of safe and friendly AgNPs.

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42

Rodríguez-Saavedra, Carolina, Romina Rodríguez-Sanoja, Daniel Guillén, Carmen Wacher, and Gloria Díaz-Ruiz. "Streptococcus infantarius 25124 isolated from pozol produces a high molecular weight amylopullulanase, a key enzyme for niche colonization." Amylase 5, no. 1 (January 1, 2021): 1–12. http://dx.doi.org/10.1515/amylase-2021-0001.

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Abstract Pozol is a beverage made with maize dough that is prepared after boiling the kernels in limewater, causing a decrease in soluble sugars, with starch being the main fermentable carbohydrate in the dough. Previously, Streptococcus infantarius ssp. infantarius 25124 (Sii-25124) was identified as the most amylolytic bacteria isolated in this product. Analysis of Sii-25124 amylolytic enzymes revealed two amylases, a cytoplasmic α-amylase of 55.7 kDa and an extracellular amylopullulanase of 246.3 kDa, with two catalytic domains, one typical of an α-amylase and another typical of a pullulanase/glycogen debranching enzyme. Characterization of the joint activity of both enzymes using Sii-25124 cell lysate supernatant demonstrated stability between 30 °C and 45°C, and pH stability in a range between 6.8 and 8.0. The joint activity of Sii-25124 amylases showed a fast production of reducing sugars when starch was used as the substrate. In contrast, reducing sugar production from amylopectin was lower, but it steadily increased throughout the reaction time. The amylopullulanase produced by Sii-25124 hydrolyzes the starch in the dough to produce low molecular weight oligosaccharides, which may be transported into Sii-25124 cells, so that intracellular α-amylase hydrolyzes them to mono- and disaccharides. Amylopullulanase production by Sii-25124 could be an example of a specialized enzyme that successfully dominates starchy food fermentation.

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Dang, Peter L., and Charles D. Boyer. "Maize leaf and kernel starch synthases and starch branching enzymes." Phytochemistry 27, no. 5 (January 1988): 1255–59. http://dx.doi.org/10.1016/0031-9422(88)80174-2.

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Alshammari, Norah, Syahrizal Muttakin, Qingsu Liu, Ourania Gouseti, Jaber Alyami, Alison Lovegrove, Guruprasad P. Aithal, Moira Taylor, and Luca Marciani. "The Effect of Adding Gellan Gum to White Rice on the Starch Hydrolysis and Glycemic Index." Current Developments in Nutrition 5, Supplement_2 (June 2021): 571. http://dx.doi.org/10.1093/cdn/nzab044_002.

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Abstract Objectives High consumption of starchy foods has been linked to increased risk of type 2 diabetes. Addition of food hydrocolloids gums to food has previously been shown to reduce the digestibility of food. Gellan gum, a polysacchairde produced by sphingomonas eldea is one of many available food hydrocolloid gums. The aim of the present study was to examine the effect of adding gellan gum to white rice during cooking on the starch digestibility and related in-vitro glycemic index(GI). Methods A static in-vitro digestion model was used based on the protocol from the INFOGEST static in-vitro simulation of gastrointestinal food digestion model (Brodkorb et al, .2019). Four different samples were prepared: (A) Cooked Jasmine rice; (B) Cooked Jasmine rice + 1% low acyl gellan gum, LAGG (KELCOGEL F, CPKelco); (C) Cooked long grain rice and (D) Cooked long grain rice + 1% LAGG. The oral phase was simulated by adding 5 ml of simulated salivary fluid containing human salivary amylase, followed by gastric phase and an intestinal phase. Glucose release was determined by Sugar Reduction Assay(PAHBAH) and compared to a maltose standard curve at consecutive time points for 2 hours. Results The addition of LAGG inhibited starch hydrolysis for both Jasmine and long grain rice. The greatest effect was observed for Jasmine rice. Starch digestion was reduced with the addition of LAGG to Jasmine rice by 27% and with the addition to long grain rice by 21% at 120 minutes. The GI was calculated using the area under curve and white bread as reference. The addition of LAGG to Jasmine rice reduced the GI value by 8% whilst the effect on long grain rice was less pronounced. Conclusions The addition of gellan gum to rice during cooking reduced starch digestion in white rice and the in-vitro glycemic index. This might be an effective way to reduce the glycemic response to starchy foods in human. Funding Sources Ministry of Education, Saudi Arabia Acknowledgment: We thank Neil Cruttenden at CPKelco for the kind gift of gellan gum.

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Nigudkar, Madhuri. "Estimation of Resistant Starch Content of Selected Routinely Consumed Indian Food Preparations." Current Research in Nutrition and Food Science Journal 2, no. 2 (August 13, 2014): 73–83. http://dx.doi.org/10.12944/crnfsj.2.2.03.

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Resistant Starch, an important component of the diet, shows the potential health benefits against lifestyle diseases and many other health conditions. Resistant Starch (RS) refers to the portion of starch and starch products that resist digestion as it passes through the gastrointestinal tract, gets fermented in the colon by colonic microflora and produces short chain fatty acids which directly or indirectly help in preventing and/or controlling many diseases.Since the main sources of RS in the Indian diet are starchy foods like varieties of cereals, cereal products, roots and tubers, raw and processed legumes etc.it becomes important to determine the RS content of typical traditional Indian starchy cereal and legume preparations.Therefore the aim of this research was to estimate the RS content of selected, routinely consumed Indian food preparations and to determine the change in RS content of cereal and pulse preparations on cooking and on storage. RS content was estimated for two varieties of rice and four rice preparations, whole and refined wheat flour and four preparations made using these flours, legumes like whole moong, Kabuli chhana, Chana flour and preparations made using them. Five of these preparations were also analyzed for their RS content after an overnight storage in the refrigerator, to understand the effect of storage on their RS content.Amount of RS was estimated using the procedure given by Parchure and Kulkarni. RS content in freshly cooked preparations was compared with RS content in equivalent amount of raw ingredients. RS content of freshly cooked preparations was also compared with RS in equivalent amount of cooked and stored samples. Comparison of means was done using paired t test. One-way ANOVA was also used to compare RS content of freshly cooked rice preparations, wheat preparations and legume preparations. P ≤ 0.05 was considered statistically significant.The RS content of raw food samples ranged from as low as 0.50g% in whole wheat flour to 27.67g% in Kolam rice. The two varieties of rice, Basmati and Kolam contained 20.22g% and 27.67g% RS respectively whereas Whole wheat flour and Refined wheat flour contained 0.50g% and 0.65g% RS respectively. The RS in raw legumes was 1.93g%, 1.98g% and 4.52g% in Kabuli Chana, Chana flour and Whole Moongrespectively.Among four freshly cooked rice preparations RS varied from 0.46g% in cooked Kolam to 0.78g% in Khichdi. Among four wheat preparations (freshly cooked) RS content varied from 0.47g% in Puri to 0.61g% (food as eaten) in paratha. Chapatti and Bhatura contained 0.49g% and 0.54g% RS (food as eaten) respectively.RS in legume preparations ranged from 0.09g% in freshly cooked Pithle to 2.38g% in cooked Chole. The RS values for germinated Moong, MoongUsal, and soaked Kabuli chana were 0.79g%, 0.87g% and 0.73g% (food as eaten) respectively.In case of rice preparations RS content was significantly lower in all the four freshly cooked rice products as compared to RS in equivalent amount of raw rice. All freshly cooked wheat products showed increase in RS content after cooking as compared to their corresponding raw equivalents. Except for Bhatura, in which the increase was not significant, in the rest of wheat preparations the increase was statistically significant. In case of processed or cooked legume preparations, except for chole, significantly lower RS was found in all preparations as compared to their raw equivalent quantities.In all the preparations that were subjected to storage, RS content increased after an overnight storage. A significant increase was seen in pressure cooked and stored Kolam Rice.Comparison among freshly cooked rice preparations showed that Khichdi contained significantly higher amount of RS as compared to other rice preparations, whereasamong freshly made wheat preparations, highest RS content was observed in Paratha. The RS value for Paratha was significantly higher than chapatti and puri. Among legume preparations Chhole had significantly higher RS content than moong usal or pithle. To conclude, the findings of this research show that Resistant Starch content of food preparation is influenced by many factors such as cooking method, processing technique, storage. Considering that Indians consume a vast variety of starchy preparations, further research in this direction is needed, to create a complete database of Resistant Starch content of Indian starchy preparations, that are made using different cooking and processing techniques and stored under varied conditions.

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van Erp, Rik J. J., Sonja de Vries, Theo A. T. G. van Kempen, and Walter J. J. Gerrits. "Pigs Ferment Enzymatically Digestible Starch when it Is Substituted for Resistant Starch." Journal of Nutrition 149, no. 8 (June 4, 2019): 1346–53. http://dx.doi.org/10.1093/jn/nxz072.

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ABSTRACT Background Feeding behavior is controlled by satiety mechanisms, which are affected by the extent of starch digestion, and thus resistant starch (RS) intake. Alterations in feeding behavior to changes in RS intake may depend on the adaptation of processes involved when shifting from starch digestion to fermentation or vice versa. Objectives The aim of this study was to investigate how growing pigs adapt their feeding behavior in response to increasing and decreasing dietary RS concentrations. Methods Thirty-six groups of 6 pigs (25.4 ± 2.8 kg; Hypor Libra × Hypor Maxter; male:female, 1:1) were fed diets containing 50% high-amylose maize starch (high RS; HRS) or waxy maize starch (low RS; LRS). Over 28 d, diets were exchanged following a 5-step titration (25% per step) that was executed in the upward (LH) or downward direction (HL). Twelve groups received a control diet to correct for changes over time. Individual feeding behavior and total tract starch digestion and fermentation were evaluated. The response in each parameter to increasing dietary HRS inclusion was estimated through the use of linear regression procedures, and tested for titration direction and sex effects. Results Complete substitution of LRS with HRS increased the proportion of starch fermented, which was greater in LH pigs than in HL pigs (17.6% compared with 8.18%; P < 0.001), and decreased the feed intake (106 g/d; P = 0.021) and meal size (12.6 g; P < 0.001) of LH pigs, but not of HL pigs. In LH pigs, the size of the starch fermentation response positively correlated with the size of the feed intake response (r = 0.90, P < 0.001). Conclusions The attenuated response in starch fermentation in HL pigs indicates that pigs adapt more slowly to dietary supply of digestible starch than to RS, consequently resulting in fermentation of enzymatically digestible starch. Feed intake and feeding behavior only changed in pigs poorly adapting to RS, indicating that adequacy of adaptation, rather than RS itself, drives feed intake. These findings stress the importance of diet history for nutrient digestion and feeding behavior.

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Martens, Bianca M. J., Thomas Flécher, Sonja de Vries, Henk A. Schols, Erik M. A. M. Bruininx, and Walter J. J. Gerrits. "Starch digestion kinetics and mechanisms of hydrolysing enzymes in growing pigs fed processed and native cereal-based diets." British Journal of Nutrition 121, no. 10 (March 6, 2019): 1124–36. http://dx.doi.org/10.1017/s0007114519000503.

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AbstractThis study aimed to examine in vivo starch digestion kinetics and to unravel the mechanisms of starch hydrolysing enzymes. Ninety pigs (23 (sd 2·1) kg body weight) were assigned to one of nine treatments in a 3×3 factorial arrangement, with starch source (barley, maize, high-amylose (HA) maize) and form (isolated, within cereal matrix, extruded) as factors. We determined starch digestion coefficients (DC), starch breakdown products and digesta retention times in four small-intestinal segments (SI1–4). Starch digestion in SI2 of pigs fed barley and maize, exceeded starch digestion of pigs fed HA maize by 0·20–0·33 DC units (P<0·01). In SI3–4, barley starch were completely digested, whereas the cereal matrix of maize hampered digestion and generated 16 % resistant starch in the small intestine (P<0·001). Extrusion increased the DC of maize and HA maize starch throughout the small intestine but not that of barley (P<0·05). Up to 25 % of starch residuals in the proximal small intestine of pigs was present as glucose and soluble α(1–4) maltodextrins. The high abundance of glucose, maltose and maltotriose in the proximal small intestine indicates activity of brush-border enzymes in the intestinal lumen, which is exceeded by α-amylase activity. Furthermore, we found that in vivo starch digestion exceeded our in vitro predictions for rapidly digested starch, which indicates that the role of the stomach on starch digestion is currently underestimated. Consequently, in vivo glucose release of slowly digestible starch is less gradual than expected, which challenges the prediction quality of the in vitro assay.

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Strocchi, Alessandra, and Michael D. Levitt. "Measurement of starch absorption in humans." Canadian Journal of Physiology and Pharmacology 69, no. 1 (January 1, 1991): 108–10. http://dx.doi.org/10.1139/y91-015.

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Although starch provides a large fraction of human caloric intake, there is limited information concerning the efficiency of intestinal absorption of this nutrient. Owing to the fermentation of starch by colonic bacteria, there is no quantitative test for starch absorption comparable to the fecal fat determination. The most accurate estimation of starch absorption has been obtained by intubating the terminal ileum and aspirating ileal contents following ingestion of a meal containing starch plus a nonabsorbable marker. Starch absorption is calculated from the ratio of starch:marker in the ileal aspirate relative to the ratio in the meal. Disadvantages of the technique are the requirement for ileal intubation and the possible adverse effect of intubation on the absorptive process. A more widely used technique to assess starch absorption involves measurement of breath hydrogen (H2) excretion after ingestion of starch. Malabsorbed starch is fermented by colonic bacteria with liberation of H2 that is absorbed and excreted in expired air. This test is simple and noninvasive and can provide quantitative measurements of starch malabsorption. Application of this technique has demonstrated that 5–10% of starch in wheat, potatoes, and corn is not absorbed by healthy subjects, while rice starch is nearly completely absorbed.Key words: starch, absorption, hydrogen, breath test, malabsorption.

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NETTANCOURT, DREUX, and GÖSTA ERIKSSON. "EFFECTS OF IRRADIATION UPON STARCH FORMATION AND STARCH HYDROLYSIS IN TOMATO MICROSPORES*." Hereditas 60, no. 1-2 (September 2, 2009): 167–76. http://dx.doi.org/10.1111/j.1601-5223.1968.tb02200.x.

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50

Toor, Khurram Jahangir, Nasir Ahmad, Majida Atta Muhammad, and Naeem Rashid. "TK-PUL, a pullulan hydrolase type III from Thermococcus kodakarensis, a potential candidate for simultaneous liquefaction and saccharification of starch." Amylase 4, no. 1 (December 31, 2020): 45–55. http://dx.doi.org/10.1515/amylase-2020-0004.

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AbstractTK-PUL, a novel thermo-acidophilic pullulanase from Thermococcus kodakarensis and a unique member of glycoside hydrolase family GH13 was successfully produced in Escherichia coli grown by fed batch culture in a fermenter and partially purified by simple heat treatment. Specific activity of partially purified TK-PUL was 28 U/mg. Corn starch was successfully liquefied and saccharified using this single enzyme at pH 4.2. Simultaneous liquefaction and saccharification of corn starch by TK-PUL was comparable to Termamyl, a commercially available starch-hydrolyzing industrial enzyme. Both enzymes efficiently hydrolysed corn starch into sugar syrups having major proportions of maltose. TK-PUL performs efficiently at the natural pH of starch (~4.5) in the absence of any metal ions, hence is a potential candidate for starch industry.

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