Assembly of resistant starch type 5 in two amylose matrices: effects of fatty acid chain length and matrix background on structural characteristics

This study examined resistant starch type 5 (RS5) assembly in two amylose-rich maize matrices with comparable amylose contents (>91%) but distinct processing histories and apparent molecular states: autoclave-treated amylose matrix (AAM) and butanol-extracted amylose matrix (BAM). Each matrix was co...

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Bibliografische Detailangaben

Hauptverfasser:	Mingyi Zhang, Caiming Li, Jihong Huang, Jingbo Zhou
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	Elsevier 2026-05-01
Schriftenreihe:	Food Chemistry: X
Schlagworte:	Amylose–lipid complexes Fatty acid chain length Interactions Fine structure
Online-Zugang:	http://www.sciencedirect.com/science/article/pii/S2590157526004633
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