Structural Characterization, In Vitro Digestion Property, and Biological Activity of Sweet Corn Cob Polysaccharide Iron (III) Complexes

This study aimed to enhance the utilization value of sweet corn cob, an agricultural cereal byproduct. Sweet corn cob polysaccharide-ron (III) complexes were prepared at four different temperatures (40 °C, 50 °C, 60 °C, and 70 °C). It was demonstrated that the complexes prepared at different tempera...

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Detalles Bibliográficos
Autores principales: Xiu, Weiye, Wang, Xin, Yu, Shiyou, Na, Zhiguo, Li, Chenchen, Yang, Mengyuan, Ma, Yongqiang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10096156/
https://www.ncbi.nlm.nih.gov/pubmed/37049724
http://dx.doi.org/10.3390/molecules28072961

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10096156/
https://www.ncbi.nlm.nih.gov/pubmed/37049724
http://dx.doi.org/10.3390/molecules28072961

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