Effect of temperature-cycled retrogradation on in vitro digestibility and structural characteristics of waxy potato starch

International Journal of Biological Macromolecules

Volumn 67, Issue , 2014, Pages 79-84

  Xie, Yao Yu ^a   Hu, Xiao Pei ^a   Jin, Zheng Yu ^b   Xu, Xue Ming ^b   Chen, Han Qing ^a  

^a HEFEI UNIVERSITY OF TECHNOLOGY   (China)

^b JIANGNAN UNIVERSITY   (China)

Author keywords

Digestibility; Slowly digestible starch; Structure; Temperature cycled retrogradation; Waxy potato starch

Indexed keywords

POTATO STARCH; STARCH;

ARTICLE; CHEMICAL PROCEDURES; CHEMICAL STRUCTURE; CONTROLLED STUDY; DIGESTION; ENTHALPY; IN VITRO STUDY; MELTING POINT; TEMPERATURE CYCLED RETROGRADATION; TEMPERATURE DEPENDENCE; X RAY DIFFRACTION; CHEMISTRY; CONFORMATION; HYDROLYSIS; METABOLISM; POTATO; TEMPERATURE; THERMODYNAMICS;

HYDROLYSIS; MOLECULAR CONFORMATION; SOLANUM TUBEROSUM; STARCH; TEMPERATURE; THERMODYNAMICS; X-RAY DIFFRACTION;

EID: 84897447749     PISSN: 01418130     EISSN: 18790003     Source Type: Journal    
DOI: 10.1016/j.ijbiomac.2014.03.007     Document Type: Article

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