Characterization of Arrowhead-Derived Type 3 Resistant Starch Prepared by Ultrasound-Assisted α-Amylase Degradation

Figure 2

Morphological changes in arrowhead starch (a), (b), RS3-E (c), (d), RS3-UAE (e), and (f) (magnification: 500x and 5000x). RS3-E type 3 resistant starch prepared by traditional-enzymolysis; RS3-UAE type 3 resistant starch prepared by ultrasound-assisted enzymolysis.

(a)

(b)

(c)

(d)

(e)

(f)