Mechanisms of starch digestion by α-amylase—Structural basis for kinetic properties-Reference-Cited by-同舟云学术

Mechanisms of starch digestion by α-amylase—Structural basis for kinetic properties

Published:2016-12-28 Issue:5 Volume:57 Page:875-892
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Dhital Sushil¹,Warren Frederick J.²,Butterworth Peter J.³,Ellis Peter R.³,Gidley Michael J.¹

Affiliation:

1. ARC Centre of Excellence in Plant Cell Walls, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, Australia

2. Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, Australia

3. King's College London, Diabetes and Nutritional Sciences Division, Biopolymers Group, London, UK

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2014.922043

Reference203 articles.

1. Effects of lipids on enzymatic hydrolysis and physical properties of starch

2. Effect of particle size on kinetics of starch digestion in milled barley and sorghum grains by porcine alpha-amylase

3. The effect of feeding on the concentration of glucose and insulin in the portal and atrial plasma in pigs

4. Evidence of native starch degradation with human small intestinal maltase-glucoamylase (recombinant)

5. Starch with a Slow Digestion Property Produced by Altering Its Chain Length, Branch Density, and Crystalline Structure

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