Effects of sorghum (Sorghum bicolor (L.) Moench) tannins on α-amylase activity and in vitro digestibility of starch in raw and processed flours

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 18, 2013, Pages 4448-4454

  Mkandawire, Nyambe L ^a,b   Kaufman, Rhett C ^c   Bean, Scott R ^c   Weller, Curtis L ^a   Jackson, David S ^a,d   Rose, Devin J ^a  

^a UNIVERSITY OF NEBRASKA LINCOLN   (United States)

^b UNIVERSITY OF ZAMBIA   (Zambia)

^c GRAIN MARKETING AND PRODUCTION RESEARCH CENTER   (United States)

^d University of Nebraska Lincoln Agricultural Research Division   (United States)

Author keywords

digestion; Englyst test; polyphenols; processing; resistant starch; slowly digestible starch

Indexed keywords

AMYLASE ACTIVITY; CONCENTRATION-DEPENDENT MANNERS; ENGLYST TEST; POLYPHENOLS; RESISTANT STARCH; SLOWLY DIGESTIBLE STARCH; SORGHUM BICOLOR (L.) MOENCH; STARCH DIGESTIONS;

FLAVONOIDS; MOLECULAR WEIGHT DISTRIBUTION; PROCESSING; SLUDGE DIGESTION; STARCH; TANNINS;

AMYLASES;

AMYLASE; AMYLOPECTIN; CATECHIN; CELLULOSE; PLANT EXTRACT; STARCH; TANNIN DERIVATIVE;

ARTICLE; CHEMISTRY; COOKING; FLOUR; FOOD HANDLING; METABOLISM; METHODOLOGY; MOLECULAR WEIGHT; SORGHUM;

ALPHA-AMYLASES; AMYLOPECTIN; CATECHIN; CELLULOSE; COOKING; FLOUR; FOOD HANDLING; MOLECULAR WEIGHT; PLANT EXTRACTS; SORGHUM; STARCH; TANNINS;

EID: 84877252258     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf400464j     Document Type: Article

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