Crystallinity of starch, food composition, and digestibility of starch

Crystallinity of starch, food composition, and digestibility of starch

Starch granules in their native state are insoluble and semi-crystalline. There are three forms of starch/amylopectin in nature: A, B, and C: in cereals (A), tubers and high amylose starches (B), and some varieties of peas and beans (C). Crystallinity and rate of starch hydrolysis depend on the plan...

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Bibliographic Details
Main Authors:	Evžen Šárka, Petra Smrčková, Marcela Sluková
Format:	Article
Language:	English
Published:	Czech Academy of Agricultural Sciences 2025-04-01
Series:	Czech Journal of Food Sciences
Subjects:	human obesity reduction of overweight soluble fibre plant polyphenols gluten-free foods type 2 diabetes mellitus
Online Access:	https://cjfs.agriculturejournals.cz/artkey/cjf-202502-0008_crystallinity-of-starch-food-composition-and-digestibility-of-starch.php
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