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...
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| Autor principal: | |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
China Food Publishing Company
2023-01-01
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| Col·lecció: | Shipin Kexue |
| Matèries: | |
| Accés en línia: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-2-003.pdf |
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