Linked Life Data

18576980

Source:http://linkedlifedata.com/resource/pubmed/id/18576980

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
5
pubmed:dateCreated
2008-6-25
pubmed:abstractText
The thermal behaviors of 3 resistant starch types-RS 2, RS 3, and RS 4-were investigated. Samples were heated in excess water to specific temperatures, from 35 to 85 degrees C at 5 degrees C intervals, and freeze-dried. The treated samples were analyzed using SEM, DSC, XRD, and HPSEC to determine the structural changes at granular and molecular levels. Light microscopy was used to determine real-time thermal behavior of the starches. Although the resistant starches did not show significant morphological changes, as revealed by microscopy, they underwent internal structural changes at low temperatures before complete phase transitions occurred. The structural changes were less in RS 2 compared to the other 2 starches studied. The nongranular material of RS 3's crystallinity decreased gradually from 35 to 85 degrees C and showed microscopically visible changes at >80 degrees C. Cross-linking might have prevented RS 4 from becoming completely amorphous within the temperature range (35 to 85 degrees C) tested. The study indicated that the extent of structural changes depended on the treatment temperature and RS type.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:month
Jun
pubmed:issn
1750-3841
pubmed:author
pubmed:issnType
Electronic
pubmed:volume
73
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
C356-66
pubmed:dateRevised
2008-11-21
pubmed:meshHeading
pubmed:year
2008
pubmed:articleTitle
Thermal behavior of resistant starches RS 2, RS 3, and RS 4.
pubmed:affiliation
Department of Food Science and Technology, 256 Food Industry Complex, Univ. of Nebraska, Lincoln, NE 68583-0919, USA.
pubmed:publicationType
Journal Article