Assessment of the influence of amylose-LPC complexation on the extent of wheat starch digestibility by size-exclusion chromatography

Food Chemistry

Volumn 141, Issue 4, 2013, Pages 4318-4323

  Ahmadi Abhari, S ^a,b   Woortman, A J J ^a   Hamer, R J ^c   Loos, K ^a  

^a UNIVERSITY OF GRONINGEN   (Netherlands)

^b TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^c WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Amylose inclusion complexation; Digestibility; Enzyme hydrolysis; Lysophosphatidylcholine; Size exclusion chromatography; Wheat starch

Indexed keywords

AMYLASES; CHROMATOGRAPHY; CYCLODEXTRINS; HYDROLYSIS; PHOSPHATE ORE TREATMENT; STARCH;

DIGESTIBILITY; ENZYME HYDROLYSIS; INCLUSION COMPLEXATION; LYSOPHOSPHATIDYL-CHOLINE; WHEAT STARCH;

SIZE EXCLUSION CHROMATOGRAPHY;

AMYLOPECTIN; AMYLOSE; LYSOPHOSPHATIDYLCHOLINE; STARCH;

ARTICLE; COMPLEX FORMATION; DEGRADATION; DIGESTION; ELUTION; GEL PERMEATION CHROMATOGRAPHY; HYDROLYSIS; MOLECULAR SIZE; WHEAT;

SUS; TRITICUM AESTIVUM;

AMYLOSE INCLUSION COMPLEXATION; DIGESTIBILITY; ENZYME HYDROLYSIS; LYSOPHOSPHATIDYLCHOLINE; SIZE-EXCLUSION CHROMATOGRAPHY; WHEAT STARCH;

ALPHA-AMYLASES; AMYLOSE; ANIMALS; CHROMATOGRAPHY, GEL; DIGESTION; HYDROLYSIS; LYSOPHOSPHATIDYLCHOLINES; MODELS, BIOLOGICAL; MOLECULAR WEIGHT; STARCH; SWINE; TRITICUM;

EID: 84884650223     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.06.088     Document Type: Article

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