Multi-Scale Structural Insights into Enzymatically Hydrolyzed Lentil Starch Concentrates Prepared by In Vitro Method Using Different Types of Enzymes

This study was undertaken to investigate the enzymatic hydrolysis of lentil starch concentrates from conventional cooked seeds (CCLSC) by the action of different types of enzymes, including pancreatin (PC-EHSC), heat-stable α-amylase (HS-EHSC), β-amylase (βA-EHSC), amyloglucosidase (AMG-EHSC), and m...

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Detalles Bibliográficos
Autores principales: Ren, Namei, Hu, Xinzhong, Ma, Zhen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10253006/
https://www.ncbi.nlm.nih.gov/pubmed/37297395
http://dx.doi.org/10.3390/foods12112150

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10253006/
https://www.ncbi.nlm.nih.gov/pubmed/37297395
http://dx.doi.org/10.3390/foods12112150

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