Effects of Extraction Methods on Physicochemical and Structural Properties of Common Vetch Starch

Effects of Extraction Methods on Physicochemical and Structural Properties of Common Vetch Starch

Three extraction methods: water extraction, lactic acid bacteria fermentation, and back-slopping fermentation were applied to extract a new type of legume starch, common vetch starch. Our results showed that the lactic acid bacteria fermented starch had the highest amylose content (35.69%), followed...

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Bibliographic Details
Main Authors:	Xiaojun Zhang, Yongqiang Cheng, Xin Jia, Donghui Geng, Xiaojia Bian, Ning Tang
Format:	Article
Language:	English
Published:	MDPI AG 2022-09-01
Series:	Foods
Subjects:	common vetch starch back-slopping fermentation physicochemical properties structure
Online Access:	https://www.mdpi.com/2304-8158/11/18/2920

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