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The Physical Adsorption of Gelatinized Starch with Tannic Acid Decreases the Inhibitory Activity of the Polyphenol against α-Amylase
The effects of mixing orders of tannic acid (TA), starch, and α-amylase on the enzyme inhibition of TA were studied, including mixing TA with α-amylase before starch addition (order 1), mixing TA with pre-gelatinized starch before α-amylase addition (order 2) and co-gelatinizing TA with starch befor...
সংরক্ষণ করুন:
| প্রকাশিত: | Foods |
|---|---|
| প্রধান লেখক: | , , , , |
| বিন্যাস: | Artigo |
| ভাষা: | Inglês |
| প্রকাশিত: |
MDPI
2021
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| বিষয়গুলি: | |
| অনলাইন ব্যবহার করুন: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8226663/ https://ncbi.nlm.nih.gov/pubmed/34071531 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10061233 |
| ট্যাগগুলো: |
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