The effects of fermentation of Qu on the digestibility and structure of waxy maize starch

The effects of fermentation of Qu on the digestibility and structure of waxy maize starch

The fermentation of Qu (FQ) could efficiently produce enzymatically modified starch at a low cost. However, it is poorly understood that how FQ influences the waxy maize starch (WMS) structure and the digestion behavior. In this study, WMS was fermented by Qu at different time and starches were isol...

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Bibliographic Details
Main Authors: Wenhao Wu, Xudong Zhang, Jianzhou Qu, Renyuan Xu, Na Liu, Chuanhao Zhu, Huanhuan Li, Xingxun Liu, Yuyue Zhong, Dongwei Guo
Format: Article
Language:English
Published: Frontiers Media S.A. 2022-08-01
Series:Frontiers in Plant Science
Subjects:
waxy maize starch
fermentation
Qu
starch digestibility
resistant starch
Online Access:https://www.frontiersin.org/articles/10.3389/fpls.2022.984795/full

Internet

https://www.frontiersin.org/articles/10.3389/fpls.2022.984795/full

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