Effects of Three Types of Polymeric Proanthocyanidins on Physicochemical and In Vitro Digestive Properties of Potato Starch

The effects of three types of polymeric proanthocyanidins (PPC) with different degrees of polymerization (DP), namely PPC1 (DP = 6.39 ± 0.13), PPC2 (DP = 8.21 ± 0.76), and PPC3 (DP = 9.92 ± 0.21), on the physicochemical characteristics and in vitro starch digestibility of potato starch were studied....

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Detalles Bibliográficos
Autores principales: Xu, Jiahui, Dai, Taotao, Chen, Jun, He, Xuemei, Shuai, Xixiang, Liu, Chengmei, Li, Ti
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8235072/
https://www.ncbi.nlm.nih.gov/pubmed/34208678
http://dx.doi.org/10.3390/foods10061394

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8235072/
https://www.ncbi.nlm.nih.gov/pubmed/34208678
http://dx.doi.org/10.3390/foods10061394

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