Changes in physicochemical properties and in vitro starch digestion of native and extruded maize flours subjected to branching enzyme and maltogenic α-amylase treatment

International Journal of Biological Macromolecules

Volumn 101, Issue , 2017, Pages 326-333

  Román, Laura ^a   Martínez, Mario M ^a,c   Rosell, Cristina M ^b   Gómez, Manuel ^a  

^a UNIVERSITY OF VALLADOLID   (Spain)

^b INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^c PURDUE UNIVERSITY   (United States)

Author keywords

Enzymatic treatment; Extrusion; Starch hydrolysis

Indexed keywords

1,4 ALPHA GLUCAN BRANCHING ENZYME; ALPHA AMYLASE PANCREAS ISOENZYME; AMYLASE; AMYLOPECTIN; AMYLOSE; CYCLODEXTRIN; GLUCOSE; STARCH; WATER; MALTOSE;

ARTICLE; BINDING AFFINITY; CHEMICAL REACTION; CONTROLLED STUDY; CORN FLOUR; CRYSTALLIZATION; DIFFUSION; ENZYME ACTIVITY; ENZYME BINDING; ENZYME MODIFICATION; ENZYME SUBSTRATE; EXTRUSION; GELATINIZATION; HYDROLYSIS; IN VITRO STUDY; PARTICLE SIZE; PHYSICAL CHEMISTRY; POROSITY; RIGIDITY; STARCH DIGESTION; SURFACE PROPERTY; VISCOSITY; WATER ABSORPTION; CHEMICAL PHENOMENA; CHEMISTRY; FLOUR; KINETICS; MAIZE; METABOLISM;

ALPHA-AMYLASES; CHEMICAL PHENOMENA; FLOUR; HYDROLYSIS; KINETICS; MALTOSE; STARCH; ZEA MAYS;

EID: 85016148887     PISSN: 01418130     EISSN: 18790003     Source Type: Journal    
DOI: 10.1016/j.ijbiomac.2017.03.109     Document Type: Article

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