Improved the slow digestion property of maize starch using partially β-amylolysis

Food Chemistry

Volumn 152, Issue , 2014, Pages 128-132

  Miao, Ming ^a   Xiong, Shanshan ^a   Jiang, Bo ^a   Jiang, Huan ^a   Cui, Steve W ^a,b   Zhang, Tao ^a  

^a JIANGNAN UNIVERSITY   (China)

^b AGRICULTURE AND AGRI FOOD CANADA   (Canada)

Author keywords

Fine structure; Normal maize starch; Slow digestion property; Amylolysis

Indexed keywords

AMYLASES; ATOMIC PHYSICS; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY;

1H-NMR SPECTRA; AMYLASE TREATMENT; AMYLOSE CONTENT; BRANCHED STRUCTURES; FINE STRUCTURES; MAIZE STARCH; SLOW DIGESTION PROPERTY; SLOWLY DIGESTIBLE STARCH;

STARCH;

AMYLOSE; BETA AMYLASE; IODINE; STARCH;

ANION EXCHANGE CHROMATOGRAPHY; ARTICLE; DIGESTION; GEL PERMEATION CHROMATOGRAPHY; HYDROLYSIS; MAIZE; MOLECULAR WEIGHT; NONHUMAN; PROTON NUCLEAR MAGNETIC RESONANCE;

ZEA MAYS;

FINE STRUCTURE; NORMAL MAIZE STARCH; SLOW DIGESTION PROPERTY; Β-AMYLOLYSIS;

BETA-AMYLASE; BIOCATALYSIS; DIGESTION; HORDEUM; MOLECULAR STRUCTURE; PLANT PROTEINS; STARCH; ZEA MAYS;

EID: 84890525601     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.11.148     Document Type: Article

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