Wheat gluten protein inhibits α-amylase activity more strongly than a soy protein isolate based on kinetic analysis-Reference-Cited by-同舟云学术

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Wheat gluten protein inhibits α-amylase activity more strongly than a soy protein isolate based on kinetic analysis

Published:2019-05 Issue: Volume:129 Page:433-441
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Chen Xu,He Xiaowei,Zhang Bin,Sun Lijun,Liang Zhili,Huang Qiang

Funder

National Key R&D Program of China

Foundation for Young Talents in Higher Education of Guangdong

Special Funds for Research Start-up of DGUT

Institute of Science and Technology Innovation of DGUT

National Natural Science Foundation of China

Guangdong Natural Science Foundation

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference34 articles.

1. Complexation of rice starch/flour and maize oil through heat moisture treatment: structural, in vitro digestion and physicochemical properties;Chen;Int. J. Biol. Macromol.,2017

2. Glycemic response and health—a systematic review and meta-analysis: relations between dietary glycemic properties and health outcomes;Livesey;Am. J. Clin. Nutr.,2008

3. Plant proteins mitigate in vitro wheat starch digestibility;López-Barón,2017

4. Starch digestibility in food matrix: a review;Singh;Trends Food Sci. Technol.,2010

5. Influence of cooking conditions on the protein matrix of sorghum and maize endosperm flours;Ezeogu;Cereal Chem.,2008

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