Trypsin and chymotrypsin are necessary for in vitro enzymatic digestion of rice starch-Reference-Cited by-同舟云学术

Trypsin and chymotrypsin are necessary for in vitro enzymatic digestion of rice starch

Published:2017 Issue:7 Volume:7 Page:3660-3666
ISSN:2046-2069
Container-title:RSC Advances
language:en
Short-container-title:RSC Adv.

Author:

Wang Shujun¹²³⁴⁵^ORCID,Li Peiyan¹²³⁴⁵,Zhang Teng¹²³⁴⁵,Wang Shuo¹²³⁴⁵,Copeland Les⁶⁷⁸

Affiliation:

1. Key Laboratory of Food Nutrition and Safety

2. Ministry of Education

3. College of Food Engineering and Biotechnology

4. Tianjin University of Science & Technology

5. Tianjin 300457

6. Faculty of Agriculture and Environment

7. The University of Sydney

8. Australia

Abstract

An appropriate in vitro starch digestion model is necessary to comparatively evaluate the digestibility of starch samples and to help predict the in vivo glycemic responses of starchy foods.

Funder

National Natural Science Foundation of China

Publisher

Royal Society of Chemistry (RSC)

Subject

General Chemical Engineering,General Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2017/RA/C6RA24816K

Reference38 articles.

1. Analysis of starch amylolysis using plots for first-order kinetics

2. Form and functionality of starch

3. A starch hydrolysis procedure to estimate glycemic index

4. Impact of the degree of cooking on starch digestibility of rice – An in vitro study

5. Molecular disassembly of starch granules during gelatinization and its effect on starch digestibility: a review

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