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Structural and Functional Characterization of Resistant Dextrins Prepared by Debranching and Recrystallization Methods

The purpose of this study was to investigate the structural and functional properties of resistant dextrins prepared by debranching and recrystallization. In this study, waxy maize and normal maize starches were used as raw materials to prepare resistant dextrins by debranching and recrystallization...

Ausführliche Beschreibung

Gespeichert in:
Hauptverfasser: Meiqi XU, Siman LI, Xin LIU, Yueling OU, Shuwen LUO, Lin LI, Xu CHEN, Jie ZHU
Format: Artigo
Sprache:Chinês
Veröffentlicht: The editorial department of Science and Technology of Food Industry 2024-03-01
Schriftenreihe:Shipin gongye ke-ji
Schlagworte:
resistant dextrin
debranching
recrystallization
structure
functional features
digestibility
Online-Zugang:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023040287
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