The present study describes the effect of replacement of digestible starch by resistant starch (RS) on diet-induced thermogenesis (DIT), postprandial glucose and insulin responses, and colonic fermentation. Ten healthy males consumed three test meals, consisting of diluted, artificially-sweetened fruit syrup and either 50 g raw potato starch (550 g RS/kg), or 50 g pregelatinized potato starch (...

Low prececal digestibility of starch leads to a higher starch flux into the hindgut, causing a forced microbial fermentation, energy losses, and meteorism. For exocrine pancreatic insufficiency (EPI), lack of pancreatic amylase can be compensated mostly by hindgut fermentation of starch. Even in pigs with complete loss of pancreatic secretion, starch digestibility over the entire tract is reach...

owing to its higher molarity. The amylopectin which accompanies it,into the infusion, amylopectin I, gave much lower blue values with iodine than the other preparations, and indeed resembled in this respect the best preparation otherwise obtained. It can scarcely be representative of the amylopectin of potato starch, and presumably consists of the smaller or less complex molecules. It is worthy...

Hofvander, P. 2004. Production of amylopectin and high-amylose starch in separate potato genotypes. Doctor ́s dissertation. ISSN 1401-6249, ISBN 91-576-6775-6 Starch is one of the most important processed products from agriculture. Two main outlets can be identified; starch is either enzymatically processed for the production of sweeteners and as raw material for fermentation or channelled to va...

Five different procedures were used to isolate potato starch from the same batch at three different scales in order to analyse what influence scaling up of the starch process had on the starch physical/chemical properties. Common to the five isolation processes was the steps of washing and maceration of potato tubers followed by separation of starch and cell debris by sieving, filtration or sed...

The major component of starch is the branched glucan amylopectin, the branching pattern of which is one of the key factors determining its ability to form semicrystalline starch granules. Here, we investigated the functions of different branching enzyme (BE) types by expressing proteins from maize (Zea mays BE2a), potato (Solanum tuberosum BE1), and Escherichia coli (glycogen BE [EcGLGB]) in Ar...

Native starches contain variable amounts of phosphorus. Samec and coworkers (1, 2) first showed that the phosphorus-containing components are not identical in all starches. In cereal starches most, if not all, of the phosphorus is contained in phosphatides which are loosely bound to the polysaccharide. Other starches such as potato, arrowroot, tapioca, and sago contain phosphorus esterified wit...

Starch is widely used as an ingredient and significantly contributes to texture, appearance, and overall acceptability of cereal based foods, playing an important role due to its ability to form a matrix, entrapping air bubbles. A detailed characterisation of five gluten-free starches (corn, wheat, rice, tapioca, potato) was performed in this study. In addition, the influence of these starches,...

The hypothesis that sweet potato genotypes containing different starch yields in their tuberous roots can affect the bacterial communities present in the rhizosphere (soil adhering to tubers) was tested in this study. Tuberous roots of field-grown sweet potato of genotypes IPB-149 (commercial genotype), IPB-052, and IPB-137 were sampled three and six months after planting and analyzed by denatu...

Understanding the microstructural changes of raw potato during processing is critical if food properties want to be controlled properly, because there is a causal connection between structure and functionality. Major structural elements contributing to potato products identity and quality are plant cells, cell walls and starch granules. During processing, which can be viewed as a series of rest...