Structural characterizations of waxy maize starch residue following in vitro pancreatin and amyloglucosidase synergistic hydrolysis

Food Hydrocolloids

Volumn 25, Issue 2, 2011, Pages 214-220

  Miao, Ming ^a   Zhang, Tao ^a   Mu, Wanmeng ^a   Jiang, Bo ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Amylolysis; Slowly digestible starch; Structure; Waxy maize starch

Indexed keywords

CRYSTAL STRUCTURE; ENZYMATIC HYDROLYSIS; GELATION; GRANULATION; SCANNING ELECTRON MICROSCOPY;

% REDUCTIONS; AMYLOGLUCOSIDASE; AMYLOLYSE; IN-VITRO; IN-VITRO DIGESTIONS; PROPERTY; SLOWLY DIGESTIBLE STARCH; STARCH GRANULES; STRUCTURAL CHARACTERIZATION; WAXY MAIZE STARCH;

STARCH;

ZEA MAYS;

EID: 77956619633     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2009.12.004     Document Type: Article

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