The in vitro digestion of differently structured starch gels with different amylose contents

• Published in: Food hydrocolloids Vol. 116; p. 106647
• Main Authors: Zheng, Mingjing, Ye, Aiqian, Singh, Harjinder, Zhang, Yi
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.07.2021
• Subjects: Amylose structure; Digestibility; Gel structure; Properties; Starch; Gel structure; Amylose structure; Properties; Starch; Digestibility

The present study investigated starch in-vitro digestibility in differently structured starch gels formed by corn starches with different amylose contents. Gels formed using normal corn starch (NCS), waxy corn starch (WCS) and high-amylose corn starch (HCS) were subjected to an in vitro sequential d...