title: Debranching and temperature-cycled crystallization of waxy rice starch and their digestibility.
abstract: Slowly digestible starch (SDS) was obtained through debranched waxy rice starch and subsequent crystallization under isothermal and temperature-cycled conditions. Temperature-cycled crystallization of dual 4/-20 °C produced a higher yield of SDS product than isotherm crystallization. Crystal structure of SDS products changed from A-type to a mixture of B and V-type X-ray diffraction patterns. The relative crystallinity was higher in the temperature-cycled samples than that of isotherm. Attenuated total reflectance Fourier transform infrared spectroscopy suggested that the peripheral regions of isothermal storage starch were better organized than temperature-cycles. Temperature cycling induced higher onset temperature for melting of crystals than isothermal storage under a differential scanning calorimeter. The cycled temperature storage induced a greater amount of SDS than the isothermal storage.
authors.affiliation: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China.
authors.forename: Feng
authors.initials: F
authors.lastname: Zeng
authors.affiliation: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China.
authors.forename: Fei
authors.initials: F
authors.lastname: Ma
authors.affiliation: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China.
authors.forename: Qunyu
authors.initials: Q
authors.lastname: Gao
authors.affiliation: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China; State Key Laboratory of Pulp and paper Engineering, Guangzhou 510640, China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China. Electronic address: shujuanyu8@gmail.com.
authors.forename: Shujuan
authors.initials: S
authors.lastname: Yu
authors.affiliation: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China; College of Pharmacy, Guangdong Pharmaceutical University, Guangzhou 510006, China.
authors.forename: Fansheng
authors.initials: F
authors.lastname: Kong
authors.affiliation: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China.
authors.forename: Siming
authors.initials: S
authors.lastname: Zhu
mesh_terms: D000687:Amylopectin / Q000737:chemistry*; D002152:Calorimetry, Differential Scanning; D003460:Crystallization; D012275:Oryza / Q000737:chemistry; D013213:Starch / Q000737:chemistry*; D013696:Temperature; D014961:X-Ray Diffraction
chemical_list: D013213:Starch; D000687:Amylopectin
keywords: Crystallization; Pullulanse debranching; Short linear chain; Slowly digestible starch; Temperature-cycled