Effect of Degree of Polymerization of Amylose on in Vitro First-Order Digestion Kinetics of Ternary Complexes of Seedless Breadfruit Starch, Lauric Acid and β-Lactoglobulin

Effect of Degree of Polymerization of Amylose on in Vitro First-Order Digestion Kinetics of Ternary Complexes of Seedless Breadfruit Starch, Lauric Acid and β-Lactoglobulin

Objective: This study aimed to investigate the influence of degree of polymerization of amylose on the digestibility characteristics of its ternary complexes. Methods: Ternary complexes of seedless breadfruit starch, prepared by separately mixing amyloses extracted from five cultivars (GJS, FSS, SM...

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Bibliographic Details
Main Author: LI Bo, ZHANG Yanjun, ZHAO Yuan, HUANG Chongxing
Format: Article
Language:English
Published: China Food Publishing Company 2023-10-01
Series:Shipin Kexue
Subjects:
degree of polymerization of amylose; starch ternary complexes; logarithm of slope pattern digestion kinetics; multiscale supramolecular structure; statistical analysis
Online Access:https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-20-002.pdf

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https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-20-002.pdf

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