Effects of Extraction Methods on Physicochemical and Structural Properties of Common Vetch Starch

Three extraction methods: water extraction, lactic acid bacteria fermentation, and back-slopping fermentation were applied to extract a new type of legume starch, common vetch starch. Our results showed that the lactic acid bacteria fermented starch had the highest amylose content (35.69%), followed...

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Detalles Bibliográficos
Autores principales: Zhang, Xiaojun, Cheng, Yongqiang, Jia, Xin, Geng, Donghui, Bian, Xiaojia, Tang, Ning
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9498701/
https://www.ncbi.nlm.nih.gov/pubmed/36141051
http://dx.doi.org/10.3390/foods11182920

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9498701/
https://www.ncbi.nlm.nih.gov/pubmed/36141051
http://dx.doi.org/10.3390/foods11182920

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