ArticleCurrent research in food science2025
Manipulation of the structure of type 4 resistant starch using cross-linking and acylation treatment and its diverse influence on digestion and
Article in Current research in food science, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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Who cites it
2 citing papers in PubMed.
- Physical Modification of Starch Digestibility: A Comprehensive Review and AI-Assisted Qualitative Knowledge Extraction.Foods (Basel, Switzerland) · 2026Review
- Digestion and fermentation of bionic grain-resistant corn starch and its effects on glucose response in mice.NPJ science of food · 2025Article
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Authors and funding
5 authors.
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Abstract
To enhance the digestion resistibility and short-chain fatty acid contents of corn starch, type 4 resistant starch was obtained by chemical cross-linking with sodium phytate and acylation with acetic, propionic, and butyric anhydride, respectively. The influence of single and double chemical modification on the physicochemical properties, digestibility, and short-chain fatty acid yields of corn starch was investigated. The phosphorus content of starch samples was 0.0180 %-0.1232 %, which was less than 0.4 % within the required safety range. Corn starch by cross-linking or/and acylation still maintained A-type crystalline structure. The resistant starch content of corn starch modified by cross-linking and then butyrylation was the highest about 52.8 %. Notably, acetylated-cross-linked starch improve the yields of acetic, propionic, and butyric acids
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