Preparation of Natural Food-Grade Core-Shell Starch/Zein Microparticles by Antisolvent Exchange and Transglutaminase Crosslinking for Reduced Digestion of Starch

Preparation of Natural Food-Grade Core-Shell Starch/Zein Microparticles by Antisolvent Exchange and Transglutaminase Crosslinking for Reduced Digestion of Starch

The purpose of this study was to slow down the digestibility of starch granules by encapsulating it in zein shells. Drop of the preformed swollen corn starch (CS) granule suspension into thermal-treated zein ethanolic solution enables antisolvent precipitation of thermal-treated zein on the surface...

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Bibliographic Details
Main Authors: Chaofan Wang, Kaili Qin, Qingjie Sun, Xuguang Qiao
Format: Article
Language:English
Published: Frontiers Media S.A. 2022-04-01
Series:Frontiers in Nutrition
Subjects:
core-shell microparticles
zein
antisolvent exchange
protein crosslinking
starch digestibility
Online Access:https://www.frontiersin.org/articles/10.3389/fnut.2022.879757/full

Internet

https://www.frontiersin.org/articles/10.3389/fnut.2022.879757/full

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