Extrusion processing of cereal starch granules with high (> 50%) amylose content is a
promising approach to create nutritionally desirable resistant starch, ie starch that escapes
digestion in the small intestine. Whilst high amylose content seems to be required, the
structural features responsible for the slow digestion of extrudates are not fully understood.
We report the effects of partial enzyme digestion of extruded maize starches on amylopectin
branch length profiles, double and single helix contents, crystallinity and lamellar periodicity …

Cereal starch granules with high (> 50%) amylose content are a promising source of
nutritionally desirable resistant starch, ie starch that escapes digestion in the small intestine,
but the structural features responsible are not fully understood. We report the effects of
partial enzyme digestion of maize starch granules on amylopectin branch length profiles,
double and single helix contents, gelatinisation properties, crystallinity and lamellar
periodicity. Comparing results for three maize starches (27, 57, and 84% amylose) that differ …