Journal
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Volume 43, Issue 1, Pages 18-31Publisher
ELSEVIER SCIENCE LONDON
DOI: 10.1016/j.tifs.2015.01.004
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Funding
- Australian Research Council Centre of Excellence in Plant Cell Walls
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To aid in the design of starch-containing foods with slow and/or incomplete digestion in the upper gastrointestinal tract, the starch structural factors which control the rate of action of alpha-amylase are reviewed. It is concluded that local starch molecular density has the major influence on amylase digestion kinetics, and that density sufficient to either limit enzyme binding and/or slow down catalysis can be achieved by either crystallization or dense amorphous packing.
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