Properties of starch from potatoes differing in glycemic index-Reference-Cited by-同舟云学术

Properties of starch from potatoes differing in glycemic index

Published:2014 Issue:10 Volume:5 Page:2509-2515
ISSN:2042-6496
Container-title:Food Funct.
language:en
Short-container-title:Food Funct.

Author:

Lin Ek Kai¹²³⁴,Wang Shujun⁵⁶⁷⁸⁹,Brand-Miller Jennie¹⁰³¹¹,Copeland Les¹²³⁴

Affiliation:

1. Department of Plant and Food Sciences

2. Faculty of Agriculture and Environment

3. The University of Sydney

4. , Australia

5. Key Lab of Food Nutrition and Safety

6. Department of Education of China

7. School of Food Engineering and Biotechnology

8. Tianjin University of Science & Technology

9. China

10. Boden Institute of Obesity, Nutrition and Exercise, and the School of Molecular Bioscience

11. Australia

Abstract

Starch from a low glycemic index (GI) potato cultivar (Carisma, shown in the ESEM image) was more resistant to hydrothermal treatment than other potato starches, but was not differentiated from the other starches by granule size distribution, amylose and P contents, and amylopectin chain length distribution.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2014/FO/C4FO00354C

Reference42 articles.

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