Properties and Digestibility of Octenyl Succinic Anhydride-Modified Japonica-Type Waxy and Non-Waxy Rice Starches

Waxy and non-waxy rice starches from japonica type Korean rice varieties were esterified with different levels of octenyl succinic anhydride (OSA), and the molecular structure of amylopectin (AP), digestibility, and emulsion stability were investigated. As OSA levels increased, the degree of substit...

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Detalles Bibliográficos
Autores principales: No, Junhee, Mun, Saehun, Shin, Malshick
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6412411/
https://www.ncbi.nlm.nih.gov/pubmed/30791555
http://dx.doi.org/10.3390/molecules24040765

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6412411/
https://www.ncbi.nlm.nih.gov/pubmed/30791555
http://dx.doi.org/10.3390/molecules24040765

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