Use of NMR and MRI to Study in vitro Digestibility of Resistant Starch and Normal Starch

doi:10.7506/spkx1002-6630-200915022

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (15 ): 99-103.doi: 10.7506/spkx1002-6630-200915022

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Use of NMR and MRI to Study in vitro Digestibility of Resistant Starch and Normal Starch

ZHANG Jin-sheng1,2，JIN Zhi-qiang1,2，LIU Yu-huan1,2，LIN Xiang-yang1,3，RUAN Rong-sheng1,2,*，QIAN Fei1,2

1. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China；
2. Engineering Research Center for Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China；
3. College of Biological Science and Technology, Fuzhou University, Fuzhou 350002, China

Received:2009-05-06 Online:2009-08-01 Published:2010-12-29
Contact: RUAN Rong-sheng E-mail:ruanx001@umn.edu

Abstract

Abstract:

The in vitro assimilation of resistant starch (RS) and normal starch of wheat, corn and sweet potato was investigated using NMR and MRI. A more remarkable decreasing tendency of T22 and a more remarkable increasing tendency of T23 were observed in normal starch in comparison with RS. NMR presents obvious advantages in studying water mobility and distribution to account for the interactions among components in a food system. In addition, RS was more resistant to in vivo digestion than normal starch.

Key words: NMR, RS, starch, assimilation in vitro

CLC Number:

TS231

ZHANG Jin-sheng1,2，JIN Zhi-qiang1,2，LIU Yu-huan1,2，LIN Xiang-yang1,3，RUAN Rong-sheng1,2,*，QIAN Fei1,2. Use of NMR and MRI to Study in vitro Digestibility of Resistant Starch and Normal Starch[J]. FOOD SCIENCE, 2009, 30(15 ): 99-103.

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Use of NMR and MRI to Study in vitro Digestibility of Resistant Starch and Normal Starch

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