SEARCH · Search PubMed

Results for “STARCH”

Search indexed PubMed citations on genomics, clinical trials, systematic reviews and public health. Explore titles, authors and supplied subject terms, then open the PubMed record.

SourceResearch connectionFrom yearThrough year

Quote a phrase for an exact phrase match. Source license links do not imply unrestricted reuse.

At least 361 records · Page 20Linked to original sources

PubMed2001

The CO2-concentrating mechanism in the physiological context: lowering the CO2 supply diminishes culture growth and economises starch utilisation in Chlamydomonas reinhardtii.

In a synchronously grown Chlamydomonas reinhardtii (Chlorophyceae) culture the CO2-concentrating mechanism (CCM) was induced by lowering the CO2 level from 4% to 0.036% CO2 (culture HL). The effects of the reduced carbon supply on starch levels were studied over a period of up to 100 h and compared with control cultures kept either at 4% CO2 (culture H) or continuously at ambient air (0.036% CO2, culture L). Lowering the CO2 supply reduced culture growth as estimated by chlorophyll, protein and cell density. The starch level continued to show diurnal variations with an initially reduced rate of starch synthesis at reduced or abolished culture growth. Subsequently, starch maxima and minima increased. After 4 days the resulting pattern for culture HL was similar to that of culture L, which possessed higher minima but identical maxima to culture H. The intracellular starch localisation was examined on electron micrographs. Cell extracts were assayed for ADP-glucose pyrophosphorylase (EC 2.7.7.27) and starch phosphorylase (EC 2.4.1.1) activities. Over the assayed period of 2 days, there was a good correlation between the observed changes in the starch levels and the measured enzyme activities. The rate of CO2-dependent oxygen evolution of culture HL declined from 100% to 60% of the control over the day. This indicates that the diminished or abolished growth and the impairment of starch accumulation upon CO2 depletion are not simply consequences of the lowered level of the substrate CO2. The diminished growth and the peculiar starch accumulation pattern with higher positions of the starch minima in low-CO2 cells are interpreted as economised starch utilisation as long-term aspects of induction of the CCM.

Animals↗

PubMed1986

Chronic (89-week) feeding study with hydroxypropyl distarch phosphate, starch acetate, lactose and sodium alginate in mice.

A chronic feeding study was carried out in mice with two chemically modified potato starches, hydroxypropyl distarch phosphate (HP-starch) and starch acetate (AC-starch), and with lactose and sodium alginate. Each of the materials was fed to a group of 75 male and 75 female mice for 89 wk. The dietary level of the test products was gradually increased until the diets contained (by weight) 55% HP-starch, 55% AC-starch, 55% lactose or 25% alginate. The control diet contained 55% pregelatinized potato starch. Each of the four test materials caused increased water consumption, distinct caecal and colonic enlargement, a slightly increased incidence of intratubular nephrosis and, with the exception of AC-starch, also slightly lower body weights. An increased incidence of gastric trichobezoars was observed in mice fed either the modified starches or lactose. The occurrence of concrements in the renal pelvis along with slight urinary changes, such as increased amounts of amorphous material in the urine and increased urinary Ca content, in mice fed HP-starch, AC-starch or lactose was regarded as an effect of little, if any, toxicological significance. Alginate fed at 25% (w/w) of the diet was nephrotoxic to mice, as shown by extremely high water consumption, high urine production, urinary incontinence, high pH and low specific gravity of the urine, increased level of blood urea nitrogen, increased kidney weights, distension of the renal calyx and the high incidence of dilated distal tubules. Caecal and colonic enlargement and changes in urinalysis were found to be reversible and had completely or largely disappeared within 2-5 wk of the cessation of the treatment in wk 87. The incidence of intratubular calcinosis or of concrements in the pelvic space was not reduced during the recovery period. The study did not provide any evidence of carcinogenicity of the products tested.

Alginates↗

PubMed2004

Sensory and rheological properties of transgenically and chemically modified starch ingredients as evaluated in a food product model.

Starches derived from five genetically modified potato lines, two chemically modified potato starches and two native starches from potato and maize were subjected to physical and chemical analyses and their functionality evaluated in a milk-based food product model. The transgenic starches were specifically modified with respect to amylopectin chain length and phosphorous content by suppression of the starch branching enzyme and overexpression of glycogen branching enzyme. Transgenic starches with long amylopectin chains and high phosphorous content had increased gelatinisation temperatures, produced gels with a higher tendency to retrograde and a low freeze/thaw stability as compared to starches with shorter amylopectin chains and lower phosphorous content. The textural properties of the food product model prepared from genetically and chemically modified starches were characterised by sensory and rheological analyses. To clearly visualise the effects of the modifications, data was evaluated by radar plots and multiple regression analysis (chemometrics). Genetically modified potato starches with longer amylopectin chains and increased phosphorous content gave a more gelled and a shorter texture as compared to starches with shorter amylopectin chains and decreased phosphorous content. Acetylated and hydroxypropylated potato starches gave sticky and stringy textures. Correlations between rheology parameters and sensory parameters were found. The sensory parameter stringy/long could be predicted from the rheological data.

Amylopectin↗

PubMed2006

Short-term changes in carbon isotope composition of soluble carbohydrates and starch: from canopy leaves to the root system.

Changes in the 13C discrimination of current leaf photosynthesis might have profound impacts on root respiratory substrates. Therefore, the aim of this study was (1) to refine a method for the isolation of root and leaf starch and soluble sugars (neutral fraction) for stable carbon isotope analysis and (2) to assess the short-term temporal variability of the C isotope composition (delta13C) of starch and of the neutral fraction of beech roots and leaves at different canopy heights. An existing method for isolating starch for stable C isotope analysis based on enzymatic hydrolysis was modified to account for the low starch content of the samples. This was achieved by removing the enzyme (alpha-amylase) by ultrafiltration after the hydrolysis, resulting in very low carbon blanks. The neutral fraction was separated from organic acids and cations by ion-exchange chromatography. An anion-exchange resin in the [HCO3]--form was chosen that ensured high precision of C blanks. Beech leaves at 5, 10 and 20 m above the forest floor as well as roots were sampled six times during a day/night cycle in July 2003. Delta13C values of bulk material, starch and the neutral fraction increased from the lower to the higher canopy with mean differences between 5 and 20 m of 3.8, 3.4 and 2.7 per thousand for the delta13C values of starch, neutral fraction and bulk foliage, respectively. The delta13C value of foliar starch increased from the morning to the afternoon and decreased during the night, but diurnal differences (up to 3.1 per thousand) were only statistically significant for leaves sampled at 5 and 10 m height. In roots, no diurnal variation in the delta13C of starch was observed during the short time frame of one day and the delta13C of the neutral fraction did not differ between samples taken at 16:30 and 22:00. Calculated delta13C values of starch, which was mobilised during the night, were more positive than the total starch (all sampling times pooled) in leaves. Furthermore, the delta13C values of mobilised starch were approximately 5 per thousand more positive than that of the mobilised neutral fraction. Hence, the delta13C of potential sources for export from canopy leaves to roots varied considerably in their C isotope composition.

Carbohydrates↗

PubMed2004

Differential fermentation of glucose-based carbohydrates in vitro by human faecal bacteria--a study of pyrodextrinised starches from different sources.

BACKGROUND: Pyrodextrins, modified starches produced by heat/acid treatment, have been used extensively in the paper industry. Recently, pyrodextrinisation has been recognised as a way of producing a "resistant starch" that is water-soluble and has non-starch linkages. However, a full characterisation of the fermentation properties of pyrodextrins has not been reported. AIM OF THE STUDY: To evaluate the effect of pyrodextrinisation on the fermentation characteristics of starches, prepared from Venezuelan crops, in a simple in vitro model of the human colon. METHODS: Potato, lentil and cocoyam pyrodextrins were produced using heat (140 degrees C for 3 h) and hydrochloric acid as catalyst (1.82 g/kg starch). Then, both native and modified starches were pre-digested with pepsin and pancreatic enzymes and their resistant components fermented anaerobically using human faeces as inocula for 24 h. Short-chain fatty acids (SCFA), pH, residual starch and carbohydrate in the cultures were measured. RESULTS: More than 69% of initial carbohydrate disappeared from both pre-digested native and pyroconverted starch cultures. More than 6.8 and 10.0 mmol net SCFA per gram carbohydrate were produced from pre-digested native and pyrodextrinised starches, respectively. In cultures of predigested pyrodextrins, the molar ratio for propionate doubled, whereas the ratio of acetate decreased by 25% when compared with pre-digested native starches. The ratio of butyrate did not change. CONCLUSIONS: The mechanism for the change in SCFA profile is unclear, but may be related to solubility and/or presence of nonstarch linkages. The presence of these bonds may modify the accessibility/affinity of bacterial enzymes to the modified starch structure.

Bacteria, Anaerobic↗

PubMed2005

New starches from traditional Chinese medicine (TCM)--Chinese yam (Dioscorea opposita Thunb.) cultivars.

The starches separated from two different Dioscorea opposita Thunb. cultivars were investigated for morphological, thermal and crystal properties. The shape of starch granules separated from different D. opposita Thunb. cultivars varied from round to oval or irregular. The surface of the starch granules appeared to be smooth without any fissures. The average particle diameter of starches from different D. opposita Thunb. cultivars was 40.3 and 38.7mum for D. 47 and D. SXY starch, respectively. The transition temperatures (T(o), T(p) and T(c)) and enthalpy of gelatinization (DeltaH(gel)) were determined using differential scanning calorimetry (DSC). The D. SXY starch showed the lower T(o) (74.2 degrees C) and the broader R (12.4). T(p) and T(c) of starch from D. 47 were higher than that of D. SXY starch. DeltaH(gel) values (11.37J/g) of D. 47 was higher than that of D. SXY starch (10.78J/g). The crystal type of starches separated from two different D. opposita cultivars was a typical C-type pattern. The degree of crystallinity of two D. opposita cultivars starches was about 45.9% and 31.5%, respectively.

Dioscorea↗

PubMed2005

Effect of normal and waxy maize starch on growth, food utilization and hepatic glucose metabolism in European sea bass (Dicentrarchus labrax) juveniles.

We determined the effect of dietary starch on growth performance and feed utilization in European sea bass juveniles. Data on the dietary regulation of key hepatic enzymes of the glycolytic, gluconeogenic, lipogenic and amino acid metabolic pathways (hexokinase, HK; glucokinase, GK; pyruvate kinase, PK; fructose-1,6-bisphosphatase, FBPase; glucose-6-phosphatase, G6Pase; glucose-6-phosphate dehydrogenase, G6PD; alanine aminotransferase, ALAT; aspartate aminotransferase, ASAT and glutamate dehydrogenase, GDH) were also measured. Five isonitrogenous (48% crude protein) and isolipidic (14% crude lipids) diets were formulated to contain 10% normal starch (diet NS10), 10% waxy starch (diet WS10), 20% normal starch (diet NS20), 20% waxy starch (diet WS20) or no starch (control diet). Another diet was formulated with no carbohydrate, and contained 68% crude protein and 14% crude lipids (diet HP). Each experimental diet was fed to triplicate groups of 30 fish (initial weight: 23.3 g) on an equivalent feeding scheme for 12 weeks. The best growth performance and feed efficiency were achieved with fish fed the HP diet. Neither the level nor the nature of starch had measurable effects on growth performance of sea bass juveniles. Digestibility of starch was higher with waxy starch and decreased with increasing levels of starch in the diet. Whole-body composition and plasma metabolites, mainly glycemia, were not affected by the level and nature of the dietary starch. Data on enzyme activities suggest that dietary carbohydrates significantly improve protein utilization associated with increased glycolytic enzyme activities (GK and PK), as well as decreased gluconeogenic (FBPase) and amino acid catabolic (GDH) enzyme activities. The nature of dietary carbohydrates tested had little influence on performance criteria.

Animals↗

PubMed2000

Preparation of some starch-based neutral chelating agents.

Various neutral starch derivatives have been prepared by reacting maize starch with mono- and dimethylol resins based on urea, thiourea, and melamine. The factors affecting these reactions were studied. These factors include curing duration, catalyst, and resin concentrations. The starch derivatives so prepared were used in heavy-metal removal from solutions. The sorption ability of those derivatives depends on resin type and metal ions. The sorption values of different starch derivatives follow the order (a) monomethylol resin-starch > dimethylol resin starch; (b) thiourea resin-starch > urea resin-starch > melamine resin-starch. The sorption efficiency (%) of starch derivatives increases with increasing nitrogen content, reaching a maximum value and then decreasing. The sorption values of Hg2+ (mmol/mol resin) of different starch monomethylol derivatives at the maximum values were 1135, 2624, and 2538 for urea, thiourea, and melamine derivatives, respectively. This indicates that urea derivatives act as bidentate ligands, while thiourea and melamine act as tridentate ligands.

Chelating Agents↗

PubMed2003

Functional properties of yam bean (Pachyrhizus erosus) starch.

The study was carried out in order to determine and establish the functional characters of starch extracted from yam bean (Pachyrhizus erosus (L) Urban) compared with cassava starch. Yam bean is a tropical tuber legume easily grown and holds a great potential as a new source of starch. Yam bean starch shows functional properties which are peculiar to those of most starch root crops. Gelatinization temperature (53-63 degrees C) and the pasting temperature (64.5 degrees C) are less than those of cereal starch, however, the swelling power is high (54.4 g gel/g dried starch). Yam bean starch paste presents a high viscosity profile, high retrogradation tendency and low stability on cooking. The functional properties of yam bean starch, similar to those of cassava starch, allows yam bean to be used as a potential new source of starch.

Gels↗

PubMed2006

Rice starch, amylopectin, and amylose: molecular weight and solubility in dimethyl sulfoxide-based solvents.

Dimethyl sulfoxide (DMSO), with either 50 mM LiBr, 10% water, or both, was used as solvent for multi-angle laser-light scattering (MALLS) batch mode analysis of rice starch, and amylopectin and amylose weight-average molecular weight (Mw). DMSO/50 mM LiBr was a better solvent for these measurements than was DMSO/10% water, based on this solvent's ability to dissolve starch and to reduce the size of starch aggregates. Starch concentration decreased and amylose:amylopectin ratio increased when starch suspended in DMSO was centrifuged or filtered prior to size-exclusion chromatography (SEC)-MALLS analysis. A higher amylose:amylopectin ratio made starch more soluble, and the higher this ratio, the lower the Mw of eluted amylopectin. For SEC analysis of Mw, fractions of starch amylopectin and amylose dispersed in DMSO-based solvents yielded better results than starch dispersed directly into the solvents, because dispersion of these fractions decreased starch aggregation. When these two starch components were fractionated and then dissolved separately in DMSO/50 mM LiBr, the Mw of dispersed amylopectin ranged from 40 to 50 million, and that of amylose was ca. 3 million, whereas starch from three rice varieties of varying amylose content ranged from 60 to 130 million. We recommend that SEC evaluation of amylopectin and amylose be accomplished with fractionated samples as in this study; such evaluations were superior to evaluations of natural mixtures of amylopectin and amylose.

Amylopectin↗

PubMed2006

Water dynamics and retrogradation of ultrahigh pressurized wheat starch.

The water dynamics and retrogradation kinetics behavior of gelatinized wheat starch by either ultrahigh pressure (UHP) processing or heat are investigated. Wheat starch completely gelatinized in the condition of 90, 000 psi at 25 degrees C for 30 min (pressurized gel) or 100 degrees C for 30 min (heated gel). The physical properties of the wheat starches were characterized in terms of proton relaxation times (T2 times) measured using time-domain nuclear magnetic resonance spectroscopy and evaluated using commercially available continuous distribution modeling software. Different T2 distributions in both micro- and millisecond ranges between pressurized and heated wheat starch gels suggest distinctively different water dynamics between pressurized and heated wheat starch gels. Smaller water self-diffusion coefficients were observed for pressurized wheat starch gels and are indicative of more restricted translational proton mobility than is observed with heated wheat starch gels. The physical characteristics associated with changes taking place during retrogradation were evaluated using melting curves obtained with differential scanning calorimetry. Less retrogradation was observed in pressurized wheat starch, and it may be related to a smaller quantity of freezable water in pressurized wheat starch. Starches comprise a major constituent of many foods proposed for commercial potential using UHP, and the present results furnish insight into the effect of UHP on starch gelatinization and the mechanism of retrogradation during storage.

Calorimetry, Differential Scanning↗

PubMed2006

Alkaline dissolution of starch facilitated by microwave heating for analysis by size-exclusion chromatography.

A rapid, straightforward starch dissolution method was developed to facilitate analysis of starch by size-exclusion chromatrography (SEC). Soft wheat starch was dispersed in 6 M urea and 1 M KOH and subjected to heating for 35, 45, or 60 s in a microwave oven as a potential means of starch dissolution. An increase in microwave heating time enhanced starch solubility but resulted in a steady decrease in amylopectin peak area and a consequent, artifactual increase in the amylose peak area due to molecular degradation. However, microwave heating for 35 s afforded a reasonable separation of starch fractions by SEC while minimizing molecular degradation of starch in comparison to a traditional starch dissolution procedure. This procedure provides a fast (<30 min), simple, and reproducible starch dissolution method for preparation of starches for SEC analysis and represents the first successful report of direct dissolution of granular starch via microwave heating.

Chromatography, Gel↗

PubMed1999

Functional properties and enzymatic digestibility of cationic and cross-linked cationic ae, wx, and normal maize starch.

The functional properties and enzymatic digestibility of cationic and cross-linked cationic ae, wx, and normal maize starches were studied. Cationization reduced the endothermic transition temperatures (T(o), T(p), and T(c)), however, it increased peak viscosity, swelling power, solubility, clarity, and digestibility of all the starches compared to the corresponding native starch. After cationization, the enthalpy of waxy and normal starches was little changed but ae starch showed a decrease. For gel texture, cationization increased the hardness, adhesiveness, and springiness of all the starches, except for the hardness and adhesiveness of normal starch which showed a decrease, and the springiness of waxy starch did not show much change compared to the corresponding control starch. Cross-linking of cationic starch increased the endothermic transition temperatures, as well as peak viscosity. However, it reduced the swelling power and solubility, clarity, and enzymatic digestibility of all the cationic starches.

Calorimetry, Differential Scanning↗

PubMed2000

Fractionation and reconstitution experiments provide insight into the role of gluten and starch interactions in pasta quality.

Commercial durum wheat (Triticum durum desf.) semolina was fractionated into starch, gluten, and water extractables. Starch surface proteins and surface lipids were removed, and two starches with manipulated granule size distributions were produced to influence starch properties, affecting its interaction with other semolina components. Reconstituted spaghetti was made with untreated (control) or treated starches. The pasta made from the starting semolina material had lower cooking time and was of lower quality than the samples made from reconstituted material. This was not due to changes in gluten properties as a result of the first step of the fractionation process. For the reconstituted samples, starch interaction behavior was not changed after surface protein or surface lipid removal. Starch surface properties thus do not influence the starch interaction behavior, indicating that starch-gluten interaction in raw (uncooked) pasta is mainly due to physical inclusion. All reconstituted pasta samples also had generally the same cooking quality. It was concluded that the small changes in starch gelatinization behavior, caused by the above-mentioned starch modifications, are of little importance for pasta quality.

Cooking↗

PubMedDate not supplied

Are ophthalmic surgeons aware that starch powdered surgical gloves are a risk factor in ocular surgery?

PURPOSE: To assess the level of awareness among UK ophthalmic surgeons of the potential risks from starch powdered surgical gloves during ophthalmic surgery and to show by electron microscopy that starch granule contamination can occur during ophthalmic surgery. SETTING: A sample (N = 46) of UK ophthalmologists from the North of England, UK. METHODS: Type of glove usage and awareness of the possible risks from starch powdered surgical gloves were assessed by means of a questionnaire sent to ophthalmic surgeons in the North of England. The surface of a polymethylmethacrylate (PMMA) intraocular lens (IOL) handled with a starch powdered surgical glove was examined by electron microscopy for evidence of starch contamination. RESULTS: Of the sampled ophthalmic surgeons (46), 89.1% considered it important to use starch free surgical gloves and the 84.8% already did so. Starch granule contamination was seen by electron microscopy on the surface of a PMMA IOL which had been handled with starch powdered surgical gloves. CONCLUSIONS: Although there has been sporadic attention in the ophthalmic literature to the risks associated with starch powdered surgical gloves in ophthalmology, up to 15% of UK ophthalmic surgeons may still be using starch powdered gloves. The authors show that starch powder contamination of ophthalmic materials can actually occur and remind ophthalmologists that this has been reported in the literature as a possible cause of sterile intra and extraocular inflammation.

Cataract Extraction↗

PubMed1981

The effect of type and level of protein, fibre and starch on nitrogen excretion patterns in rats.

1. Three series of nitrogen balance experiments were performed with growing rats to test the effect of type and level of protein, fibre and starch on N excretion patterns. The design involved eighteen treatments in a 3 X 3 X 2 factorial experiment with five rats per dietary treatment. The eighteen treatments resulted from a combination of three protein treatments, three fibre treatments and two starch treatments. Protein treatments consisted of one level (15 g N/kg DM) of casein fortified with methionine, a protein of high digestibility, and two levels (15 and 20 g N/kg DM) of autoclaved brown beans (Phaseolus vulgaris), a protein source of low digestibility. The fibre treatments were two levels of cellulose powder and one level of barley hulls. The two starch treatments were autoclaved potato starch and autoclaved and raw potato starch (1:1, w/w). 2. The inclusion of raw potato starch reduced true protein digestibility markedly when the protein source was casein, but the corresponding biological values were increased significantly with this treatment. This strongly indicated a movement of urea from the blood to the intestines. This assumption was also supported by significantly lower blood urea concentrations in animals given raw starch. The influence of raw starch on true protein digestibility was, however, significantly less when cellulose and barley hulls were included. This is probably due to reduced transit time from fibre inclusion. The nature of the gut contents also supported this hypothesis. 3. The inclusion of raw potato starch when brown beans were the source of protein had much less effect on true protein digestibility and biological value than when casein was the protein source. This was probably due to the low digestibility of DM and protein in this food leaving sufficient energy and protein for maximum microbial growth. The inclusion of fibre also had little effect on N excretion patterns with the brown-bean diets. 4. An increase in the level of brown bean inclusion reduced true protein digestibility only on the diets containing raw starch whereas the biological value was consistently reduced regardless of starch treatment. The lower biological values were associated with significantly higher blood urea concentrations. Increasing the level of brown bean inclusion also resulted in higher fresh weights of caecum, colon and contents. 5. The present work proves that, through dietary manipulation, it is possible to affect nitrogen excretion patterns in rats.

Animals↗

PubMed1996

Measurement of resistant starch in vitro and in vivo.

The digestibility of the starch in plant foods is highly variable, and is dependent on a number of factors, including the physical structure of both the starch and the food matrix. An in vitro technique has been developed to categorize starch in plant foods according to its likely rate and extent of digestion in the human small intestine. The in vitro method provides values for rapidly digestible starch, slowly digestible starch and resistant starch (RS). In the present study values for the RS content of foods, as measured by the analytical technique, were compared with the recovery of starch from these foods when fed to healthy ileostomates. Nine ileostomy subjects were given a polysaccharide-free diet with a breakfast supplement, on eac of 2 d (two subjects) or 3 d (seven subjects), of biscuits made from wheat, potato or banana flours or from moist-heat-processed wheat or maize flours. RS intakes measured in vitro ranged from 8.5 to 15.0 g/d for the test biscuits, and mean starch recoveries in ileostomy effluent were 100.4 (n5, range 91-106)% of those values, but there was substantial variation between individuals. It is proposed that RS is defined as 'the sum of starch and starch-degradation products that, on average, reach the human large intestine'. The analytical method for the measurement of RS in vitro based on this definition is shown to provide an accurate prediction of the average amount of starch that is likely to escape complete digestion and absorption in the human small intestine.

Adult↗

PubMed1996

Resistant starch as energy.

OBJECTIVE: This study was designed to compare the metabolizable energy of two starch sources, standard cornstarch and high amylose cornstarch. METHODS: Diets containing 70% amylose (AM) or 70% amylopectin (AP) cornstarches were fed to 10 control and 14 hyperinsulinemic men for 14 weeks. During the last 4 weeks of each period, subjects were fed a controlled diet containing 34% of total energy from fat, 15% from protein and 51% from carbohydrate (55% of carbohydrate provided AM or AP). Duplicate food and all urine and feces were collected during the second week of the controlled diets for energy, nitrogen, fiber and starch determinations. Metabolizable energy (ME) was calculated as [energy intake minus (fecal plus urinary energy excretion)]. RESULTS: Total fiber uncorrected for resistant starch was 35.2 g and 48.8 g in the AP and AM diets, respectively. The AM diet contained an average of 29.7 g resistant starch (16% of total starch) while the AP diet averaged 0.8 g (less than 0.01%). ME was not significantly different between the AM and AP diets nor between the control and hyperinsulinemic subjects. Fecal energy and nitrogen was significantly higher after the AM compared to AP diet. Based on energy intake and fecal excretion from all subjects, the partial digestible energy value for the resistant starch averaged 11.7 kJ/g resistant starch which was 67.3% of the energy of standard cornstarch. Control and hyperinsulinemic subjects differed in their ability to digest resistant starch, averaging 81.8% and 53.2, respectively. The hyperinsulinemic, but not control, subjects had significantly higher breath hydrogen expirations (LS means, p > 0.05) in the fasting, 1-5 hours and 7 hour collections after consuming the AM when compared to the AP tolerance meal. CONCLUSIONS: The type of starch consumed in the diet did not statistically affect metabolizable energy. Based on ME and breath hydrogen expiration, amylose and the resistant starch from amylose appears to be utilized as an energy source. Resistant starch averaged 2.8 kcal/g for all 24 subjects but only 2.2 kcal/g in the hyperinsulinemic subjects.

Adult↗