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Preparation and characterization of type 3 resistant starch by ultrasound-assisted autoclave gelatinization and its effect on steamed bread quality

In this study, we aimed to establish an innovative and efficient preparation method of potato resistant starch (PRS). To achieve this, we prepared type 3 resistant starch (RS3) from native potato starch (PS) using an ultrasonic method combined with autoclave gelatinization and optimized by the respo...

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Hlavní autoři: Xiangyun Liu, Qianyun Ma, Dewei Cheng, Fan Zhang, Yuwen Li, Wenxiu Wang, Jie Wang, Jianfeng Sun
Médium: Artigo
Jazyk:Inglês
Vydáno: Elsevier 2023-01-01
Edice:Ultrasonics Sonochemistry
Témata:
Resistant starch
Ultrasound
Autoclave gelatinization
Steamed bread
On-line přístup:http://www.sciencedirect.com/science/article/pii/S1350417722003443
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