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

Table 2 K and plateau values for all analysed starch sources, as estimated with Eq. 1

Origin	Sample	K, %/min	Plateau, %^a	Residual sum of squares
Potato	Regular	0.10	100.0	11.8
Potato	Sieved (< 20)	0.14	100.0	7.9
Potato	Sieved (21–32)	0.10	100.0	7.6
Potato	Sieved (33–52)	0.08	100.0	31.7
Potato	Sieved (53–71)	0.08	100.0	2.3
Potato	Sieved (> 71)	0.09	100.0	1.4
Potato	Waxy	0.13	41.4	1.1
Potato	HMT	0.41	100.0	11.3
Pea	Regular A	0.67	92.7	74.2
Pea	Regular B	0.68	99.9	24.7
Corn	Waxy	2.55	100.0	44.7
Corn	Regular A	1.89	100.0	197.5
Corn	Regular B	2.03	100.0	168.7
Corn	High amylose A	0.41	63.1	14.5
Corn	High amylose B	0.40	67.3	6.9
Barley	Regular	3.22	100.0	95.5
Wheat	Regular	4.15	100.0	47.7
Rice	Waxy	4.29	100.0	5.6
Rice	Regular A	1.60	95.5	27.0
Rice	Regular B	3.06	95.6	69.0

ISSN: 2049-1891