Abstract
Thermal analysis was used to deduce the mechanism of resistance to enzymatic digestion by starches and to account for the extent of resistance at different enzymolysis reaction temperatures. Thermalanalysis was also used to determine the most productive treatment temperature for exploration of the effects of ‘heat-moisture treatment’ of starches on their subsequent chemical and physical behavior, including enzyme digestibility. The starches were selected according to an experimental design based on a nontraditional description of genetically varied corn starches. As a result, each functional response to heat moisture treatments of the starches adjusted to different moisture contents could be assigned to the relevant causative structural factor in the experimental design.
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Kweon, M., Haynes, L., Slade, L. et al. The Effect of Heat and Moisture Treatments on Enzyme Digestibility of AeWx, Aewx and aeWx Corn Starches. Journal of Thermal Analysis and Calorimetry 59, 571–586 (2000). https://doi.org/10.1023/A:1010118314383
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DOI: https://doi.org/10.1023/A:1010118314383