The Physical Adsorption of Gelatinized Starch with Tannic Acid Decreases the Inhibitory Activity of the Polyphenol against α-Amylase

The effects of mixing orders of tannic acid (TA), starch, and α-amylase on the enzyme inhibition of TA were studied, including mixing TA with α-amylase before starch addition (order 1), mixing TA with pre-gelatinized starch before α-amylase addition (order 2) and co-gelatinizing TA with starch befor...

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Detalles Bibliográficos
Autores principales: Wang, Yueyi, Li, Shuangshuang, Bai, Fangting, Cao, Junwei, Sun, Lijun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8226663/
https://www.ncbi.nlm.nih.gov/pubmed/34071531
http://dx.doi.org/10.3390/foods10061233

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8226663/
https://www.ncbi.nlm.nih.gov/pubmed/34071531
http://dx.doi.org/10.3390/foods10061233

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