Slowly digestible waxy maize starch prepared by octenyl succinic anhydride esterification and heat-moisture treatment: glycemic response and mechanism.
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Summary
The mechanism and molecular structure of the slowly digestible waxy maize starch prepared by octenyl succinic anhydride (OSA) esterification and heat-moisture treatment were investigated and solubility analysis indicates that the water-insolubility of HOSA-starch is caused by OSA-mediated cross-linking of amylopectin and the hydrophobic interaction between OSO-modified starch molecules.
- Type
- article
- Published
- 2008-01-01
- Cited by
- 122
- References
- 0
- OpenAlex
- https://openalex.org/W2080985485
- Semantic Scholar
- https://api.semanticscholar.org/CorpusID:32881106
Keywords
Amylopectin, Starch, Chemistry, Pullulanase, Amylase
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