Wheat Starch Modified with Ligustrum robustum (Rxob.) Blume Extract and Its Action Mechanism

We investigated the modification of wheat starch with Ligustrum robustum (Rxob.) Blume extract (LRE) and determined the action mechanism. Based on differential scanning calorimetry, LRE decreased the gelatinization enthalpy of wheat starch from 19.14 to 7.15 J/g and changed gelatinization temperatur...

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Detalles Bibliográficos
Autores principales: Chen, Nan, Gao, Hao-Xiang, He, Qiang, Zeng, Wei-Cai
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9601434/
https://www.ncbi.nlm.nih.gov/pubmed/37430936
http://dx.doi.org/10.3390/foods11203187

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9601434/
https://www.ncbi.nlm.nih.gov/pubmed/37430936
http://dx.doi.org/10.3390/foods11203187

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