Slow hydrolysis of amylose in soluble starch and amylopectin in suspendable starch liberated from non-glutinous rice flour heated with a sorghum extract
Polyphenols in plant can interact with amylose and amylopectin in different ways affecting their hydrolysis by α-amylase. Pancreatin liberated starch from non-glutinous rice flour heated with and without an aqueous extract of sorghum seeds, and hydrolyzed the liberated starch. The hydrolysis of the...
| Main Authors: | , , |
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| Formato: | Artigo |
| Idioma: | English |
| Publicado: |
Elsevier
2022-11-01
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| Series: | Heliyon |
| Subjects: | |
| Acceso en liña: | http://www.sciencedirect.com/science/article/pii/S2405844022028936 |