Enzyme-Synthesized Highly Branched Maltodextrins Have Slow Glucose Generation at the Mucosal α-Glucosidase Level and Are Slowly Digestible In Vivo

For digestion of starch in humans, α-amylase first hydrolyzes starch molecules to produce α-limit dextrins, followed by complete hydrolysis to glucose by the mucosal α-glucosidases in the small intestine. It is known that α-1,6 linkages in starch are hydrolyzed at a lower rate than are α-1,4 linkage...

Descripción completa

Detalles Bibliográficos
Autores principales: Lee, Byung-Hoo, Yan, Like, Phillips, Robert J., Reuhs, Bradley L., Jones, Kyra, Rose, David R., Nichols, Buford L., Quezada-Calvillo, Roberto, Yoo, Sang-Ho, Hamaker, Bruce R.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2013
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3615069/
https://www.ncbi.nlm.nih.gov/pubmed/23565164
http://dx.doi.org/10.1371/journal.pone.0059745

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3615069/
https://www.ncbi.nlm.nih.gov/pubmed/23565164
http://dx.doi.org/10.1371/journal.pone.0059745

Ejemplares similares