Digestibility and supramolecular structural changes of maize starch by non-covalent interactions with gallic acid-Reference-Cited by-同舟云学术

Digestibility and supramolecular structural changes of maize starch by non-covalent interactions with gallic acid

Published:2017 Issue:2 Volume:8 Page:720-730
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Chi Chengdeng¹²³⁴⁵,Li Xiaoxi¹²³⁴⁵^ORCID,Zhang Yiping¹²³⁴⁵,Chen Ling¹²³⁴⁵,Li Lin¹²³⁴⁵,Wang Zhijiang⁶⁷⁸

Affiliation:

1. Ministry of Education Engineering Research Center of Starch & Protein Processing

2. Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety

3. School of Food Science and Engineering

4. South China University of Technology

5. Guangzhou

6. Anton Paar China Co.

7. Ltd

8. China

Abstract

The synergistic effect of starch–GA complexes with more ordered multi-scale structures and the released GA inhibition decrease starch enzymatic digestibility.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2017/FO/C6FO01468B

Reference55 articles.

1. Preparation and Characterization of Glycoprotein-Resistant Starch Complex As a Coating Material for Oral Bioadhesive Microparticles for Colon-Targeted Polypeptide Delivery

2. Resistant Starch Film-Coated Microparticles for an Oral Colon-Specific Polypeptide Delivery System and Its Release Behaviors

3. Resistant starch in food: a review

4. Measurement of resistant starch in vitro and in vivo

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