Effect of Controlled Hydrothermal Treatments on Mung Bean Starch Structure and Its Relationship with Digestibility

The changes in structure and digestion properties of mung bean starch due to hydrothermal treatment at various controlled temperatures were investigated. Results showed the increase in onset temperature (T(o)) from 66.33 °C to 76.69 °C and decrease in enthalpies (∆H(g) and ∆H(r)) until the starch wa...

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Detalles Bibliográficos
Autores principales: Awais, Muhammad, Ashraf, Jawad, Wang, Lili, Liu, Liya, Yang, Xiaoxue, Tong, Li-Tao, Zhou, Xianrong, Zhou, Sumei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278614/
https://www.ncbi.nlm.nih.gov/pubmed/32455544
http://dx.doi.org/10.3390/foods9050664

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278614/
https://www.ncbi.nlm.nih.gov/pubmed/32455544
http://dx.doi.org/10.3390/foods9050664

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