The digestion of four sources of resistant starch (RS) has been studied in twelve healthy volunteers who ate controlled diets for 15 d periods. RS from potato, banana, wheat and maize (17-30 g/d) was compared with a starch-free diet, a diet containing wheat starch that was fully digested in the small intestine, and with 18.4 g NSP from brand/d. RS increased stool wet weight by 1.6 g/d per g RS ...

Wronkowska M., Soral-Śmietana M. (2012): Fermentation of native wheat, potato, and pea starches, and their preparations by Bifidobacterium – changes in resistant starch content. Czech J. Food Sci., 30: 9–14. The capability was studied of the selected Bifidobacterium strains to utilise the resistant starch fraction (RS) from native starches of the following origin: wheat, potato, and pea, and th...

Resistant starch type III (RS III) derived from enzymatically debranched high amylose rice starch was prepared and used to make butter cake at different levels (0, 5, 10, 15 and 20%) in place of wheat flour. Physico-chemical properties, sensory evaluation, and in vitro starch hydrolysis rate of the developed butter cake were investigated. This study showed that the content of resistant starch i...

Determination of pasta cooking quality was more dependent on a continuous protein network than the physicochemical properties of gelatinized starch. In the absence of coagulated protein, “starch pasta” strands fractured into small pieces and did not swell in contrast to pasta made from flour or semolina after 20 minutes cooking. The starch of semolina was not a key factor related to better cook...

Application of resistant starch prepared from parkia flour was produced by replacement of wheat flour with 0, 5%, 10%, 15%, 20%, 30% and 40% Parkia flour. Processing, proximate composition, digestibility of resistant starch in bread and sensory quality were evaluated. Resistant starch was significantly (p < 0.05) increased as Parkia flour level increase in all breads. The resistant starch prepa...

Soft wheat (Triticum aestivum L.) quality tests (milling and baking quality) and starch characteristics (amylose concentration, X-ray diffractograms, thermal properties and pasting properties) were determined for eight granule-bound starch synthase (GBSS: waxy protein) genotypes in a soft wheat background. Lines carrying two null alleles showed reduced amylose concentrations relative to those o...

Starch represents a major nutrient in the human diet providing essentially a source of energy. More recently the modification of its composition has been associated with new functionalities both at the nutritional and technological level. Targeting the major starch biosynthetic enzymes has been shown to be a valuable strategy to manipulate the amylose-amylopectin ratio in reserve starch. In the...

BACKGROUND Natural polymers serve as cheap, non-toxic, biocompatible excipients in drug delivery. OBJECTIVES Starch from wheat (Triticum aestivum) was investigated as a disintegrant in metronidazole tablet formulations in comparison with sodium starch glycolate (SSG), a standard, synthetic but relatively more expensive disintegrant. MATERIAL AND METHODS Native wheat starch (NAS) was modifie...

Starch granules in mature wheat endosperm show a bimodal size distribution. The formation of small starch granules in wheat endosperm cells was studied by transmission electron microscopy (TEM) and confocal laser scanning microscopy (CLSM) after expression and targeting of fluorescent protein into amyloplasts. Both techniques demonstrated the presence of protrusions emanating from A-type granul...

The kinetics of glucoamylase-catalyzed hydrolysis of starch granules from six different botanical sources (rice, wheat, maize, cassava, sweet potato, and potato) was studied by the use of an electrochemical glucose sensor. A higher rate of hydrolysis was obtained as a smaller size of starch granules was used. The adsorbed amount of glucoamylase on the granule surface per unit area did not vary ...