High amylose wheat starch structures display unique fermentability characteristics, microbial community shifts and enzyme degradation profiles-Reference-Cited by-同舟云学术

High amylose wheat starch structures display unique fermentability characteristics, microbial community shifts and enzyme degradation profiles

Published:2020 Issue:6 Volume:11 Page:5635-5646
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Bui Alexander T.¹²³⁴⁵^ORCID,Williams Barbara A.¹²³⁴⁵^ORCID,Hoedt Emily C.⁶⁷⁸³⁴,Morrison Mark⁶⁷⁸³⁴,Mikkelsen Deirdre¹²³⁴⁵^ORCID,Gidley Michael J.¹²³⁴⁵^ORCID

Affiliation:

1. Centre for Nutrition and Food Sciences

2. Queensland Alliance for Agriculture and Food Innovation

3. The University of Queensland

4. Brisbane

5. Australia

6. Diamantina Institute

7. Faculty of Medicine

8. Translational Research Institute

Abstract

In vitro fermentation of wheat starch depends on amylose content in cooked but not granule forms, and shows that high amylose wheat is a promising source of fermentable carbohydrate in the large intestine.

Funder

Australian Research Council

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2020/FO/D0FO00198H

Reference50 articles.

1. The contribution of wheat to human diet and health

2. Starch—composition, fine structure and architecture

3. Gas and the Microbiome

4. Intestinal Short Chain Fatty Acids and their Link with Diet and Human Health

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