{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"omics_type":["Unknown"],"volume":["9"],"submitter":["Li B"],"pubmed_abstract":["Nowadays, the highly effective modified technology to starch with various digestibility is gaining interest in food science. Here, the interactions between glycemic release characteristics and fine supramolecular structure of cassava (ECS), potato (EPS), jackfruit seed (EJFSS), maize (EMS), wheat (EWS), and rice starches (ERS) prepared with improved extrusion modification technology (IEMS) were investigated. The crystalline structures of all extruded cooking starches changed from the A-type to V-type. IEMS-treated cassava, potato, and rice starches had broken α-1.6-glycosidic amylopectin (long chains). The others sheared α-1.4-glycosidic amylopectin. The molecular weight, medium and long chain counts, and relative crystallinity decreased, whereas the number of amylopectin short chains incr"],"journal":["Frontiers in nutrition"],"pagination":["985929"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC9423736"],"repository":["biostudies-literature"],"pubmed_title":["Effect of new type extrusion modification technology on supramolecular structure and <i>in vitro</i> glycemic release characteristics of starches with various estimated glycemic indices."],"pmcid":["PMC9423736"],"pubmed_authors":["Liu J","Huang C","Zhang Y","Luo W","Li B"],"additional_accession":[]},"is_claimable":false,"name":"Effect of new type extrusion modification technology on supramolecular structure and <i>in vitro</i> glycemic release characteristics of starches with various estimated glycemic indices.","description":"Nowadays, the highly effective modified technology to starch with various digestibility is gaining interest in food science. Here, the interactions between glycemic release characteristics and fine supramolecular structure of cassava (ECS), potato (EPS), jackfruit seed (EJFSS), maize (EMS), wheat (EWS), and rice starches (ERS) prepared with improved extrusion modification technology (IEMS) were investigated. The crystalline structures of all extruded cooking starches changed from the A-type to V-type. IEMS-treated cassava, potato, and rice starches had broken α-1.6-glycosidic amylopectin (long chains). The others sheared α-1.4-glycosidic amylopectin. The molecular weight, medium and long chain counts, and relative crystallinity decreased, whereas the number of amylopectin short chains incr","dates":{"release":"2022-01-01T00:00:00Z","publication":"2022","modification":"2025-04-22T03:27:39.17Z","creation":"2025-04-05T20:44:20.377Z"},"accession":"S-EPMC9423736","cross_references":{"pubmed":["36046133"],"doi":["10.3389/fnut.2022.985929"]}}