RT Journal Article
T1 Influence of Botanical Source and Processing on Formation of Resistant Starch Type III
A1 García Alonso, María Alejandra
A1 Saura‐Calixto, Fulgencio
A1 Delcour, Jan A.
AB Influence of botanical source and gelatinization procedure (autoclaving or boiling) on resistant starch (RS) formation was investigated in starches from wheat, corn, rice, and potato. RS yields did not vary within the same sample but differed among samples with different starch botanical sources. Differences also existed in RS contents in native and retrograded starches. Slight or minor variations in RS values were found after both gelatinization procedures, although no clear pattern was found in the behavior of samples based on gelatinization procedure. The degree of polymerization (DP) of retrograded samples was assigned using high-performance anion exchange chromatography with pulsed amperometric detector (average DP 50–60), with no differences between autoclaved and boiled samples.
SN 0009-0352
YR 1998
FD 1998-11-15
LK https://hdl.handle.net/20.500.14352/93684
UL https://hdl.handle.net/20.500.14352/93684
LA eng
NO García‐Alonso A, Saura‐Calixto F, Delcour JA. Influence of Botanical Source and Processing on Formation of Resistant Starch Type III. Cereal Chem 1998;75:802–4. https://doi.org/10.1094/CCHEM.1998.75.6.802.
NO Spanish Comisión Interministerial de Ciencia y Tecnología
NO Spanish Ministerio de Educación y Cultura
DS Docta Complutense
RD 27 mar 2026