Effect of Deproteinization or Defatting on Gelatinization and in Vitro Digestion Properties of Coix Starch
The effect of the removal of starch granule-associated proteins (SGAPs) and/or lipids on pasting and in vitro digestion properties of adlay starch was investigated. The results showed that the removal of both SGAPs and lipids increased the swelling power, solubility, and rapidly digestible starch (R...
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| Glavni autor: | |
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| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
China Food Publishing Company
2023-04-01
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| Serija: | Shipin Kexue |
| Teme: | |
| Online pristup: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-8-013.pdf |
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