In vitro digestibility of kudzu starch by using α-amylase and glucoamylase-Reference-Cited by-同舟云学术

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In vitro digestibility of kudzu starch by using α-amylase and glucoamylase

Published:2015-12-07 Issue:1-2 Volume:68 Page:140-150
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch - Stärke

Author:

Guo Li¹,Hu Jian¹,Zhou Xin¹,Li Xueling¹,Du Xianfeng¹

Affiliation:

1. College of Tea and Food Science and Technology; Anhui Agricultural University; Hefei Anhui Province P. R. China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference38 articles.

1. Physicochemical properties of lotus (Nelumbo nucifera Gaertn.) and kudzu (Pueraria hirsute matsum.) starches;Geng;Int. J. Food Sci. Technol,2007

2. Kudzu root: Traditional uses and potential medicinal benefits in diabetes and cardiovascularn diseases;Wong;J. Ethnopharmacol,2011

3. High throughput chemiluminescence platform for evaluating antioxidative activity of total flavonoid glycosides from plant extracts;Yao;Food Chem,2009

4. Determination of puerarin, daidzein and rutin in Pueraria lobata (Wild.) Ohwi by capillary electrophoresis with electrochemical detection;Chen;J. Chromatogr. A,2001

5. Antimutagenic activity of isoflavone from Pueraria lobata;Miyazawa;J. Agr. Food Chem,2001

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