Effect of tea polyphenols on the physicochemical, structural and digestive properties of modified high amylose corn starch-Reference-Cited by-同舟云学术

Effect of tea polyphenols on the physicochemical, structural and digestive properties of modified high amylose corn starch

Published:2023 Issue:11 Volume:14 Page:5196-5204
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Zhao Di¹²,Zhang Kangyi¹²^ORCID,Guo Dongxu¹²,Tong Xiaofeng³²

Affiliation:

1. Henan Academy of Agricultural Sciences, 116 Huayuan Road, Zhengzhou 450002, China

2. Henan International Union Laboratory for Whole Grain Wheat Products Processing, Henan Academy of Agricultural Sciences, 116 Huayuan Road, Zhengzhou 450002, China

3. Henan Agricultural University, Zhengzhou 450002, China

Abstract

The joint action of the molecular rearrangement by SBE and a suitable mode of TPS complexation provides a mechanistic basis for inhibiting the digestion rate of CES–TPS complexes.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2023/FO/D2FO04089A

Reference36 articles.

1. Starch granules: structure and biosynthesis

2. Structural characterization and functionality of starches from different high-amylose maize hybrids

3. V-amylose Structural Characteristics, Methods of Preparation, Significance, and Potential Applications

4. Resistant starch formation through intrahelical V-complexes between polymeric proanthocyanidins and amylose

5. Physicochemical properties and structure of modified potato starch granules and their complex with tea polyphenols

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