title: Development of nanostructure in resistant starch type III during thermal treatments and cycling.
abstract: The effect of recrystallization temperature on the lamellar structure of RSIII samples was studied using XRD and SAXS. The polymorph type could be manipulated in a controlled manner, independently of the plant source. In RSIII from corn starch and from high-amylose corn starch, retrogradation at a low temperature led to the formation of polymorph B with lamellas arranged in long-range periodicity, whereas retrogradation at a high temperature led to the formation of polymorphs A and V with no defined periodicity. The retrogradation temperature of wheat starch did not have a major effect on its nanostructure. For both polymorphs, the enzymatic degradation decreased as the degree of order within the crystal increased.
authors.affiliation: Department of Chemical Engineering, Technion-Israel Institute of Technology, Haifa 32000, Israel.
authors.forename: Shiran
authors.initials: S
authors.lastname: Zabar
authors.forename: Eyal
authors.initials: E
authors.lastname: Shimoni
authors.forename: Havazelet
authors.initials: H
authors.lastname: Bianco-Peled
mesh_terms: D003460:Crystallization; D005524:Food Technology / Q000379:methods*; D006358:Hot Temperature; D049329:Nanostructures / Q000737:chemistry*; D053838:Scattering, Small Angle; D013213:Starch / Q000737:chemistry*; D014908:Triticum / Q000737:chemistry; D014961:X-Ray Diffraction; D003313:Zea mays / Q000737:chemistry
chemical_list: D013213:Starch