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Table 1 Intrinsic properties of all analysed starch samples

From: Amylopectin structure and crystallinity explains variation in digestion kinetics of starches across botanic sources in an in vitro pig model

Origin Sample Amylose content, % Granule diameter, μm Crystal content, % Percentage A-type crystals Number of pores, 100 μm2 St.dev. number of pores, 100 μm2 Side-chain length (DP) amylopectin
Average, mol% 6–12, mol% 13–24, mol% 25–36, mol% > 36, mol% Short:Long
Potato Regular 18 45.8 30.0 0.0 0.1 0.3 31 4.6 22.1 14.1 59.2 0.45
Potato Sieved (< 20) 15 18.9 30.5 0.0 0.0 0.0 31 4.3 22.4 14.6 58.8 0.45
Potato Sieved (21–32) 18 30.8 31.5 0.0 0.0 0.0 31 4.3 22.2 14.3 59.2 0.45
Potato Sieved (33–52) 18 49.7 31.2 0.0 0.0 0.0 31 4.6 22.5 13.8 59.1 0.46
Potato Sieved (53–71) 18 71.2 30.6 0.0 0.2 0.4 31 4.7 22.8 13.9 58.7 0.47
Potato Sieved (72–109) 18 92.2 22.7 0.0 0.2 0.4 29 5.3 25.1 13.9 55.7 0.55
Potato Waxy 0 45.4 33.0 20.2 0.0 0.0 30 5.2 22.7 14.8 57.3 0.49
Potato HMT 11 46.7 23.4 42.4 0.0 0.0 31 4.7 22.3 15.0 58.1 0.46
Pea Regular A 27 24.7 27.3 73.4 0.0 0.0 26 6.8 29.7 20.2 43.2 0.85
Pea Regular B 27 25.0 25.2 68.4 0.0 0.0 26 6.4 30.9 18.9 43.8 0.85
Corn Waxy 0 16.0 28.2 100.0 36.7 25.2 23 9.6 35.3 17.9 37.3 1.20
Corn Regular A 19 15.0 21.5 100.0 28.6 24.9 23 9.8 35.4 17.1 37.6 1.20
Corn Regular B 19 14.6 28.2 100.0 28.6 41.9 23 10.3 36.1 17.2 36.4 1.28
Corn High amylose A 46 13.8 28.0 41.0 3.5 8.7 32 4.5 21.5 13.6 60.4 0.43
Corn High amylose B 55 11.0 33.7 41.3 3.3 9.9 33 3.9 18.8 13.8 63.5 0.36
Barley Regular 20 17.3 28.3 100.0 1.1 2.0 23 7.7 29.1 20.5 42.7 0.86
Wheat Regular 23 20.6 25.5 100.0 0.0 0.0 23 9.9 31.2 18.8 40.2 1.02
Rice Waxy 1 8.3 27.1 100.0 13.0 26.0 23 11.1 33.2 15.1 40.6 1.09
Rice Regular A 16 6.6 24.2 100.0 21.7 72.7 24 9.3 35.1 14.2 41.4 1.07
Rice Regular B 14 6.2 28.5 100.0 10.8 29.3 26 7.7 27.3 17.4 47.7 0.73