Study on structural characteristics, physicochemical properties, and in vitro digestibility of Kudzu‐resistant starch prepared by different methods

Three different methods, including autoclaving, autoclaving–debranching, and purification, were used to prepare Kudzu‐resistant starch (KRS) from Kudzu starch (KS). The physicochemical properties, such as thermodynamic properties, pasting properties, solubility, swelling, and coagulability, as well...

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Detalles Bibliográficos
Autores principales: Guan, Yongmei, Wang, Meichen, Song, Xinqi, Ye, Shenghang, Jiang, Cheng, Dong, Huanhuan, Zhu, Weifeng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2022
Materias:
Original Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9834852/
https://www.ncbi.nlm.nih.gov/pubmed/36655107
http://dx.doi.org/10.1002/fsn3.3079

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9834852/
https://www.ncbi.nlm.nih.gov/pubmed/36655107
http://dx.doi.org/10.1002/fsn3.3079

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