Enzyme-Synthesized Highly Branched Maltodextrins Have Slow Glucose Generation at the Mucosal α-Glucosidase Level and Are Slowly Digestible In Vivo

For digestion of starch in humans, α-amylase first hydrolyzes starch molecules to produce α-limit dextrins, followed by complete hydrolysis to glucose by the mucosal α-glucosidases in the small intestine. It is known that α-1,6 linkages in starch are hydrolyzed at a lower rate than are α-1,4 linkage...

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Detaylı Bibliyografya
Asıl Yazarlar: Lee, Byung-Hoo, Yan, Like, Phillips, Robert J., Reuhs, Bradley L., Jones, Kyra, Rose, David R., Nichols, Buford L., Quezada-Calvillo, Roberto, Yoo, Sang-Ho, Hamaker, Bruce R.
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: Public Library of Science 2013
Konular:
Research Article
Online Erişim:https://ncbi.nlm.nih.gov/pmc/articles/PMC3615069/
https://ncbi.nlm.nih.gov/pubmed/23565164
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1371/journal.pone.0059745
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