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Customized starches created to improve digestive health with new research findings

Food Chemistry
Amylosucrase-modified waxy potato starches recrystallized with amylose: The role of amylopectin chain length in formation of low-digestible fractions
Ha Ram Kim, Seung Jun Choi, Hee‐Don Choi, Cheon‐Seok Park, Tae Wha Moon

Paper Summary

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The researchers studied how adding amylose to modified potato starch affects its digestibility. They found that the length of amylopectin chains determines the formation of slowly digestible and resistant starch fractions. By controlling the length of these chains, customized starches with specific digestive properties can be produced for health benefits.