Research Reports from Youngsan University Provide New Insights into Food Research (Assessing Amylose Content with Iodine and Con A Methods, In Vivo Digestion Profile, and Thermal Properties of Amylosucrase-Treated Waxy Corn Starch).

A recent research report from Youngsan University in Busan, South Korea, explores the modification of waxy corn starch using amylosucrase (AS) from Neisseria polysaccharea (NP) to elongate the glucan. The study evaluates the amylose content of the AS-treated starches using iodine and concanavalin A (Con A) methods, as well as their in vivo digestion, thermal, swelling, and pasting properties. The results show that AS-treated starches had higher amylose content, lower blood glucose levels in rats, unique thermal properties, and increased slowly digestible and enzyme-resistant starch content. The researchers suggest that AS-treated starch could be used in various applications such as cosmetic products, medical materials, and adhesives. [Extracted from the article]