The influence of Konjac glucomannan on the functional and structural properties of wheat starch

The aim of this study was to characterize the influence of Konjac glucomannan (KGM) on the functional and structural properties of wheat starch. Results showed that KGM significantly decreased the starch hydrolysis rate, with a lower level of rapidly digestible starch (RDS), and a higher content of...

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Detalles Bibliográficos
Autores principales: Zhang, Ling, Zeng, Lirong, Wang, Xuan, He, Juncheng, Wang, Qiong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7300071/
https://www.ncbi.nlm.nih.gov/pubmed/32566214
http://dx.doi.org/10.1002/fsn3.1598

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7300071/
https://www.ncbi.nlm.nih.gov/pubmed/32566214
http://dx.doi.org/10.1002/fsn3.1598

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