Inhibition of starch digestion: The role of hydrophobic domain of both α-amylase and substrates-Reference-Cited by-同舟云学术

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Inhibition of starch digestion: The role of hydrophobic domain of both α-amylase and substrates

Published:2021-03 Issue: Volume:341 Page:128211
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Liu Qi-Zheng,Zhang Hai,Dai Hui-Qian,Zhao Pei,Mao Yu-Fen,Chen Ke-Xian,Chen Zhong-Xiu

Funder

National Nature Science Foundation of China

Nature Science Foundation of Zhejiang Province

General Project of Postgraduate Research

Innovation Fund of Zhejiang Gongshang University of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference29 articles.

1. Determination of amylose content in starch using Raman spectroscopy and multivariate calibration analysis;Almeida;Analytical and Bioanalytical Chemistry,2010

2. Barley grain constituents, starch composition, and structure affect starch in vitro enzymatic hydrolysis;Asare;Journal of Agricultural and Food Chemistry,2011

3. Amylolytic Activity in Fruits: Comparison of different substrates and methods using banana as model;Bassinello;Journal of Agricultural and Food Chemistry,2002

4. Effect of enzymatic hydrolysis on native starch granule structure;Blazek;Biomacromolecules,2010

5. Inhibition of bnzymic digestion of amylose by free fatty acids in vitro contributes to resistant starch formation;Crowe;The Journal of Nutrition,2000

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