Slow hydrolysis of amylose in soluble starch and amylopectin in suspendable starch liberated from non-glutinous rice flour heated with a sorghum extract

Polyphenols in plant can interact with amylose and amylopectin in different ways affecting their hydrolysis by α-amylase. Pancreatin liberated starch from non-glutinous rice flour heated with and without an aqueous extract of sorghum seeds, and hydrolyzed the liberated starch. The hydrolysis of the...

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Detalles Bibliográficos
Autores principales: Takahama, Umeo, Ansai, Toshihiro, Hirota, Sachiko
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9699962/
https://www.ncbi.nlm.nih.gov/pubmed/36444262
http://dx.doi.org/10.1016/j.heliyon.2022.e11605

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9699962/
https://www.ncbi.nlm.nih.gov/pubmed/36444262
http://dx.doi.org/10.1016/j.heliyon.2022.e11605

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