The result that i obtained from acetylation process showing that the resistant starch value is higher compared to the amylose content. Theoretically, from understanding is that resistant starch should consist of higher value of amylose. Hopefully someone can assist me. Thank you
generally the resistance starch content will be lower than amylose content.
if it is waxy starch, it may vary
Resistant starch has higher amylose content than amylopectin. Amylopectin is highly branched, leaving more surface area available for digestion. ... Starch high in amylose are digested more slowly and thus more resistant than those with high amylopectin content. They're less likely to spike blood glucose or insulin. Thus, resistant starch is so named because it resists digestion. https://www.precisionnutrition.com/all-about-resistant-starch
Because the amylose component of starch is less branched than amylopectin, high-amylose starch tends to be more resistant to digestion than low-amylose starch. https://academic.oup.com/advances/article/4/6/587/4595564
You can check on this website
Article Resistant Starch: Variation among High Amylose Rice Varietie...
Because the value varies according to the method used
What method was used to estimate resistant starch?
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