Synergistic effect of endogenous gluten and oleic acid on wheat starch digestion by forming ordered starch-fatty acid-protein complexes during thermal processing

The aim of this study was to understand the potential of endogenous gluten inhibiting the digestibility in vitro of wheat starch (WS) in starch-fatty acid-protein system. Therefore, the influences of gluten and whey protein isolate (WPI) on the properties, multi-scale structure and in vitro digestib...

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Detalles Bibliográficos
Autores principales: Du, Jing, Lv, Meng-yao, Zhang, Hai-long, Xiao, Shen-sheng, Zheng, Shuang-yi, Wang, Xue-dong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9849868/
https://www.ncbi.nlm.nih.gov/pubmed/36687172
http://dx.doi.org/10.1016/j.crfs.2022.100422

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9849868/
https://www.ncbi.nlm.nih.gov/pubmed/36687172
http://dx.doi.org/10.1016/j.crfs.2022.100422

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