CROSS-LINKED RS4 TYPE RESISTANT STARCH - NEW TYPE OF DIETARY FIBER, RS4 TYPE RESISTANT STARCH: PREPARATION, PROPERTIES AND HEALTH BENEFITS
by Woo, Kyungsoo
VAT included - FREE Shipping
Do you like this product? Spread the word!
$77.40 incl. VAT
Only 1 items available Only 1 items available
Check other buying options
1 Offer for $77.40
Sold by Dodax EU
$77.40 incl. VAT
Delivery: between 2021-06-22 and 2021-06-24
Food grade resistant starches (RS) were prepared from 11 starches by reacting starch with a mixture of sodium trimetaphosphate and sodium tripolyphosphate in aqueous alkaline slurry. The products belong to RS4 and contain up to 100% RS when assayed with the total dietary fiber method 991.43 of the Association of Official Analytical Chemists. The RS4 starches showed low swelling power (3g/g) after gelatinization in excess water. Reversibly swellable distarch phosphates with medium swelling power (4-12g/g) were also prepared by pre-swelling of starch in aqueous alkaline solution with salt, cross-linking, purifying and gelatinizing in hot water (95°C). After 6 cycles of swelling in hot water and oven drying, a medium swelling starch made from wheat lost negligible mass and maintained granule integrity. Hamsters fed 10% of low swelling RS4 wheat starch compared to same level of cellulose in their diet showed 1) lower feed consumption, 2) lower weight gain, 3) higher level of high-density cholesterol in the blood, 4) lower level of cholesterol in the liver, and 5) higher level of colonic short chain fatty acids, especially butyric acid.
Dr.Kyungsoo Woo is a principal scientist at MGP Ingredients Inc. and has been responsible for technology development on carbohydrate-based specialty ingredients, including resistant starch and dietary fiber. He also serves as an adjunct professor at South Dakota State University. He is the winner of 2009 Industrial Scientist Award by IFT.
Number of Pages:
LAP Lambert Academic Publishing
0.22 x 0.145 x 0.01 m; 0.2 kg