Mechanism of the Influence of Different Gluten Fractions on the Digestibility of Wheat Starch
In this study, gluten, glutenin and gliadin were mixed with starch at mass ratio of 14:86. To clarify their effects and mechanism on starch digestibility, the interactions between gluten and its components and starch/α-amylase were investigated by a rheometer, a thermogravimetric analyzer and a conf...
Збережено в:
| Автор: | |
|---|---|
| Формат: | Artigo |
| Мова: | Inglês |
| Опубліковано: |
China Food Publishing Company
2023-01-01
|
| Серія: | Shipin Kexue |
| Предмети: | |
| Онлайн доступ: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-2-003.pdf |
| Теги: |
Немає тегів, Будьте першим, хто поставить тег для цього запису!
|