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

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

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
  1. a Limited to a maximum of 100%