Effect of Pullulanase Debranching Time Combined with Autoclaving on the Structural, Physicochemical Properties, and In Vitro Digestibility of Purple Sweet Potato Starch

The effects of pullulanase debranching combined with autoclaving (PDA) at various debranching times (0 h, 5 h, 10 h, 15 h, 20 h, and 25 h) and 121 °C/20 min of autoclave treatment on the structural and physicochemical characteristics of purple sweet potato (Jinshu No.17) starch were investigated. Th...

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Detalles Bibliográficos
Autores principales: Bodjrenou, David Mahoudjro, Li, Xin, Chen, Wei, Zhang, Yi, Zheng, Baodong, Zeng, Hongliang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9740074/
https://www.ncbi.nlm.nih.gov/pubmed/36496587
http://dx.doi.org/10.3390/foods11233779

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9740074/
https://www.ncbi.nlm.nih.gov/pubmed/36496587
http://dx.doi.org/10.3390/foods11233779

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