The effects of fermentation of Qu on the digestibility and structure of waxy maize starch

The fermentation of Qu (FQ) could efficiently produce enzymatically modified starch at a low cost. However, it is poorly understood that how FQ influences the waxy maize starch (WMS) structure and the digestion behavior. In this study, WMS was fermented by Qu at different time and starches were isol...

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Detalles Bibliográficos
Autores principales: Wu, Wenhao, Zhang, Xudong, Qu, Jianzhou, Xu, Renyuan, Liu, Na, Zhu, Chuanhao, Li, Huanhuan, Liu, Xingxun, Zhong, Yuyue, Guo, Dongwei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Plant Science
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9424902/
https://www.ncbi.nlm.nih.gov/pubmed/36051290
http://dx.doi.org/10.3389/fpls.2022.984795

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9424902/
https://www.ncbi.nlm.nih.gov/pubmed/36051290
http://dx.doi.org/10.3389/fpls.2022.984795

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