Effects of xanthan gum, konjac glucomannan, and arabinogalactan on the <i>in vitro</i> digestion and fermentation characteristics of biscuits-Reference-Cited by-同舟云学术

Effects of xanthan gum, konjac glucomannan, and arabinogalactan on the in vitro digestion and fermentation characteristics of biscuits

Published:2023 Issue:13 Volume:14 Page:6036-6048
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Liu Fangwei¹,Chen Suming¹,Dong Dejun²,Zhang Yanli¹,Zhang Shanshan¹,Pan Yuhui¹,Ji Haihua¹,Zhang Ziyi¹,Huang Xinru¹,Zhang Lin³⁴⁵,Liu Huan¹,Hu Jielun¹^ORCID

Affiliation:

1. State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China

2. Nantong, Zhuhai, Kunming Cellulose Fibers Company Technical Center, Nantong, China

3. Microbiota I-Center (MagIC), The Chinese University of Hong Kong, Hong Kong SAR, China

4. Department of Medicine and Therapeutics, Faculty of Medicine, The Chinese University of Hong Kong, Hong Kong SAR, China

5. Centre for Gut Microbiota Research, Faculty of Medicine, The Chinese University of Hong Kong, Hong Kong SAR, China

Abstract

The starch hydrolysis rate of biscuits was affected by the polysaccharides. Biscuits with polysaccharides could help to modulate gut microbiota.

Funder

National Outstanding Youth Science Fund Project of National Natural Science Foundation of China

National Natural Science Foundation of China

Key Research and Development Program of Jiangxi Province

Jiangxi Provincial Department of Science and Technology

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2023/FO/D3FO00703K

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