Effect of simulated saliva components on the in vitro digestion of peanut oil body emulsion-Reference-Cited by-同舟云学术

Effect of simulated saliva components on the in vitro digestion of peanut oil body emulsion

Published:2021 Issue:49 Volume:11 Page:30520-30531
ISSN:2046-2069
Container-title:RSC Advances
language:en
Short-container-title:RSC Adv.

Author:

Wang Qian¹,Gao Chao¹,Yang Nan¹²^ORCID,Nishinari Katsuyoshi¹²

Affiliation:

1. Glyn O. Phillips Hydrocolloid Research Centre, National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Department of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, China

2. Food Hydrocolloid International Science and Technology Cooperation Base of Hubei Province, Hubei University of Technology, Wuhan 430068, China

Abstract

Glycosidic bonds exist on the surface of OBs, and α-amylase in saliva breaks the glycosidic bonds, promoting gastrointestinal digestion of OBs.

Funder

Hubei University of Technology

Hubei Provincial Department of Education

National Natural Science Foundation of China

Publisher

Royal Society of Chemistry (RSC)

Subject

General Chemical Engineering,General Chemistry

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