Pectin interaction with thermally modified starch affects physicochemical properties and digestibility of starch as revealed by logarithm of slop plot
Interaction of pectin with starch modified by heat-moisture treatment (HMT) was evaluated. HMT preserved the presence of starch fractions with k1 and k2 (digestion rate constants at rapid and slow phase, respectively) being 4.5 and 0.42 × 10−2 min−1. Compared to the native starch, HMT starch had low...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2021-01-01
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| Series: | CyTA - Journal of Food |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/19476337.2020.1858969 |