Effect of Enzymatic Treatment of Different Starch Sources on the in Vitro Rate and Extent of Starch Digestion

Gelatinized wheat, potato and waxy maize starches were treated enzymatically in order to increase the degree of branching of the amylopectin fraction and thereby change the starch degradation profile towards a higher proportion of slowly digestible starch (SDS). The materials were characterized by s...

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Detalles Bibliográficos
Autores principales: Kasprzak, Mirosław Marek, Lærke, Helle Nygaard, Larsen, Flemming Hofmann, Knudsen, Knud Erik Bach, Pedersen, Sven, Jørgensen, Anne Skov
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Molecular Diversity Preservation International (MDPI) 2012
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3269729/
https://www.ncbi.nlm.nih.gov/pubmed/22312295
http://dx.doi.org/10.3390/ijms13010929

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3269729/
https://www.ncbi.nlm.nih.gov/pubmed/22312295
http://dx.doi.org/10.3390/ijms13010929

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