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In vitro Digestion of Hydroxypropyl Derivatives of Wheat Starch. I. Digestibility and Action Pattern Using Porcine Pancreatic alpha‐Amylase
Author(s) -
Wootton M.,
Chaudhry M. A.
Publication year - 1981
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19810330408
Subject(s) - starch , digestion (alchemy) , alpha amylase , food science , amylase , chemistry , in vitro , raw material , biochemistry , enzyme , chromatography , organic chemistry
The digestion by Porcine Pancreatic α‐Amylase (PPA) of a number of laboratory prepared hydroxypropyl wheat starches was examined. For the gelatinized starches, digestibility decreased, and the action pattern of the enzyme tended to favour non‐repetitive attack, as degree of substitution increased. In the case of the raw starches digestibility increased with extent of modification. The reaction conditions used to prepare the modified starches had little effect on the digestibility of the gelatinized starch but caused some increase in that of the raw material.