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In vitro Digestion of Hydroxypropyl Derivatives of Wheat Starch. II. Effect of Substitution on the Products of Partial Digestion by 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.19810330507
Subject(s) - digestion (alchemy) , hydrolysate , starch , chemistry , oligosaccharide , amylase , degree of polymerization , polysaccharide , food science , alpha amylase , carbohydrate , chromatography , hydrolysis , biochemistry , polymerization , organic chemistry , enzyme , polymer
The hydrolysates obtained after partial digestion, by porcine pancreatic α‐amylase, of laboratory prepared hydroxypropyl wheat starches (DS 0‐0.17) were separated into total digest, oligosaccharide and polysaccharide fractions. These fractions were analysed for blue value, reducing value, total carbohydrate and hydroxypropyl group content. It was found that increasing DS caused a decrease in reducing value, an increase in average degree of polymerisation and a greater proportion of oligosaccharide in the hydrolysate. The oligosaccharide fraction contained most of the modifying groups in the total digest and had approximately double the hydroxypropyl content of the undigested starch.