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Effects of amylose and amylopectin on formation of RS

Xiaolin Ding

Open publisher page 2 citations

Abstract

By autoclaving,it was noticed that content of amylose was one of important factors that affect yields of RS.The more was ratio of amylose/amylopectin,the more was yield of RS.Therefore,it was concluded that amylose was main component of RS.By debranching amylopectin with pullulanase,the content of amylose may be increased a lot,and then formation of RS may be enhanced.Obviously amylopectin inhibits crystallization of amylase and produced resistant starch.

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What this paper is about

By autoclaving,it was noticed that content of amylose was one of important factors that affect yields of RS.The more was ratio of amylose/amylopectin,the more was yield of RS.Therefore,it was concluded that amylose was main component of RS.By debranching amylopectin with pullulanase,the content of amylose may be increased a lot,and then formation of RS may be enhanced.Obviously amylopectin inhibits crystallization of amylase and produced resistant starch.

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Available abstract

By autoclaving,it was noticed that content of amylose was one of important factors that affect yields of RS.The more was ratio of amylose/amylopectin,the more was yield of RS.Therefore,it was concluded that amylose was main component of RS.By debranching amylopectin with pullulanase,the content of amylose may be increased a lot,and then formation of RS may be enhanced.Obviously amylopectin inhibits crystallization of amylase and produced resistant starch.

Key concepts: Amylopectin, Amylose, Chemistry, Starch, Food science, Pullulanase

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