Not all straight-chain starches are resistant starches
Release time:
2025-05-14
We often receive samples from various institutions that claim to have sufficient straight-chain content for anti-digestive properties. However, upon testing, the content of resistant starch and dietary fiber is found to be insufficient for commercial promotion. The core reason lies in whether the above four conditions are met. For example, common straight-chain starches obtained by the debranching method can have a straight-chain content of up to 100%, but the dietary fiber content is almost zero. In legumes, and artificially bred rice and wheat, the straight-chain content is around 40%, but the resistant starch is basically around 10%, and the dietary fiber content is almost zero. Other sources of high straight-chain corn starch, including that obtained through gene editing, have a straight-chain content of more than 50%. However, due to low gelatinization temperature, short molecular chains, and large starch particle size, the dietary fiber content is found to be very low after testing
Dear customers, please be aware that not all straight-chain starches are resistant starches. The fact that straight-chain starch has anti-digestive properties and can provide dietary fiber is based on four aspects: 1) the hardness of starch granules, 2) the compactness inside the starch, 3) the length of the molecular chains, and 4) the inability to gelatinize or a high gelatinization temperature.
We often receive samples from various institutions that claim to have sufficient straight-chain content for anti-digestive properties. However, upon testing, the content of resistant starch and dietary fiber is found to be insufficient for commercial promotion. The core reason lies in whether the above four conditions are met. For example, common straight-chain starches obtained by the debranching method can have a straight-chain content of up to 100%, but the dietary fiber content is almost zero. In legumes, and artificially bred rice and wheat, the straight-chain content is around 40%, but the resistant starch is basically around 10%, and the dietary fiber content is almost zero. Other sources of high straight-chain corn starch, including that obtained through gene editing, have a straight-chain content of more than 50%. However, due to low gelatinization temperature, short molecular chains, and large starch particle size, the dietary fiber content is found to be very low after testing, as shown in the figure.
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