Effect of Degree of Polymerization of Amylose on in Vitro First-Order Digestion Kinetics of Ternary Complexes of Seedless Breadfruit Starch, Lauric Acid and β-Lactoglobulin

Objective: This study aimed to investigate the influence of degree of polymerization of amylose on the digestibility characteristics of its ternary complexes. Methods: Ternary complexes of seedless breadfruit starch, prepared by separately mixing amyloses extracted from five cultivars (GJS, FSS, SM...

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Detalles Bibliográficos

Autor principal:	LI Bo, ZHANG Yanjun, ZHAO Yuan, HUANG Chongxing
Formato:	Artigo
Lenguaje:	Inglês
Publicado:	China Food Publishing Company 2023-10-01
Colección:	Shipin Kexue
Materias:	degree of polymerization of amylose; starch ternary complexes; logarithm of slope pattern digestion kinetics; multiscale supramolecular structure; statistical analysis
Acceso en línea:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-20-002.pdf
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