Slowing down of starch hydrolysis of glutinous rice and non-glutinous rice flours by black soybean extracts: Cooperation between cyanidin 3-O-glucoside and procyanidins

Slowing down of starch hydrolysis of glutinous rice and non-glutinous rice flours by black soybean extracts: Cooperation between cyanidin 3-O-glucoside and procyanidins

Black soybean (BSB), which contains cyanidin 3-O-glucoside (C3G) and procyanidins, is an ordinary ingredient in Japan. The BSB extracts slowed down pancreatin-induced reducing sugar formation and starch hydrolysis more significantly in non-glutinous rice flour (joshin-ko) than glutinous rice flour (...

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Bibliographic Details
Main Authors: Umeo Takahama, Ji-Woo Park, Toshihiro Ansai, Sachiko Hirota
Format: Article
Language:English
Published: Elsevier 2021-11-01
Series:Journal of Functional Foods
Subjects:
Black soybean
Cooperation of flavonoids
Cyanidin 3-O-glucoside
Inhibition of amylose and amylopectin digestion
Procyanidins
Rice flours
Online Access:http://www.sciencedirect.com/science/article/pii/S175646462100390X

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http://www.sciencedirect.com/science/article/pii/S175646462100390X

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