文章基本信息

标题：Influence of Process Conditions on Digestibility of African Locust Bean ( Parkia biglobosa ) Starch
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作者：Abdoulaye Sankhon ; Wei-Rong Yao ; Issoufou Amadou 等
期刊名称：American Journal of Food Technology
印刷版ISSN：1557-4571
电子版ISSN：1557-458X
出版年度：2012
卷号：7
期号：9
页码：552-561
DOI：10.3923/ajft.2012.552.561
出版社：Academic Journals Inc., USA
摘要：This study describes the isolation, digestibility and effect of process conditions on the Parkia biglobosa (African locust bean) starch digestibility. Parkia starch fractions are: Total Starch (TS), Rapidly Digestible Starch (RDS), Slowly Digestible Starch (SDS) and Resistant Starch (RS). The results indicate that processing conditions can be changed to effectively control the relative content of SDS and RS in Parkia starch products. Amylose is the molecular basis of RS while amylopectin is the main constituent of SDS and plays a key role in the structure and digestibility of SDS. This methodology may enable process modifications to influence the functional digestibility properties of prepared Parkia starch products.