Impact of mild acid hydrolysis on structure and digestion properties of waxy maize starch

Food Chemistry

Volumn 126, Issue 2, 2011, Pages 506-513

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

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Acid hydrolysis; Digestion property; Structural basis; Waxy maize starch

Indexed keywords

ABSORBANCES; ACID HYDROLYSIS; AMORPHOUS REGIONS; CHAIN-LENGTH DISTRIBUTION PROFILES; DIGESTION PROPERTY; IN-VITRO; MILD ACID HYDROLYSIS; RESISTANCE PROPERTIES; RESISTANT STARCH; STARCH GRANULES; STRUCTURAL BASIS; TIME-PERIODS; WAXY MAIZE STARCH;

DIFFRACTION; HYDROLYSIS; STRUCTURAL PROPERTIES; X RAY DIFFRACTION;

STARCH;

AMYLOPECTIN; STARCH;

ARTICLE; CHEMICAL STRUCTURE; DEGRADATION; DIGESTION; HYDROLYSIS; INTESTINE; MAIZE; X RAY DIFFRACTION;

ZEA MAYS;

EID: 78650677273     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.11.031     Document Type: Article

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