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- W1970254400 abstract "Hydroxypropyl derivatives of maize, waxy maize and high amylose maize starches were prepared and characterized. The in vitro digestibility of the raw and gelatinized starches and their derivatives was compared using porcine pancreatic α-amylase. Digestibility of the unmodified starches decreased in the order waxy maize > maize > high amylose maize. Increasing molar substitution (MS) caused a decrease in digestibility for all starch types after gelatinization. Raw maize and high amylose maize starch derivatives showed an initial decrease in digestibility followed by increases at higher MS levels. The digestibility of the raw waxy maize starch derivatives showed a continuing drop as MS increased. In vitro-Verdaulichkeit von Hydroxypropylmaisstärken, Hydroxypropylwachsmaisstärken und Hydroxypropylderivaten von hochamylosehaltigen Maisstärken. Es wurden Hydroxypropylderivate von Maisstärken, Wachsmaisstärken und hochamylosehaltigen Maisstärken hergestellt und charakterisiert. Die in vitro-Verdaulichkeit der rohen und gelatinierten Stärken und ihrer Derivate wurde unter Verwendung von Schweinepankreas-α-Amylase verglichen. Die Verdaulichkeit der unmodifizierten Stärken nahm in der Reihenfolge Wachsmais > Mais > hochamylosehaltiger Mais ab. Zunehmende molare Substitution (MS) verursachte nach der Gelatinierung bei allen Stärketypen eine Abnahme der Verdaulichkeit. Rohe Maisstärke- und hochamylosehaltige Maisstärkederivate zeigten zunächst eine Abnahme der Verdaulichkeit, während dieselbe bei höherer MS zunahm. Die Verdaulichkeit von rohen Wachsmaisstärkederivaten zeigte eine zunehmende Abnahme mit zunehmender MS." @default.
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- W1970254400 date "1984-01-01" @default.
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- W1970254400 title "In vitro Digestibility of Hydroxypropyl Maize, Waxy Maize and High Amylose Maize Starches" @default.
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- W1970254400 doi "https://doi.org/10.1002/star.19840360805" @default.
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