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Cereal starch granules with high (>50%) amylose content are a promising source of nutritionally desirable resistant starch, i.e. starch that escapes digestion in the small intestine, but the structural features responsible are not fully understood. We report the effects of partial enzyme digestion of maize starch granules on amylopectin branch length profiles, double and single helix contents,...
Milling of starch granules is important for many food applications and involves a combination of mechanical and thermal energy. In order to understand the effects of mechanical force alone, four commercial starches including maize starch (MS), potato starch (PS), and two high amylose maize starches (HAMS) (Gelose 50 and Gelose 80) were cryo-milled for 20min under the same conditions. The structural...
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