Insight into the mechanism of digestibility inhibition by interaction between corn starch with different gelatinization degree and water extractable arabinoxylan

On the basis of revealing the interaction mechanism between corn starch (CS) and water-extractable arabinoxylan (WEAX) with high/low molecular weight (H-WEAX, L-WEAX), the degree of gelatinization (DG) on structural behaviors and in vitro digestibility of CS-WEAX complexes (CS/H, CS/L) was evaluated...

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Vydáno v:	International journal of biological macromolecules Ročník 276; číslo Pt 2; s. 133950
Hlavní autoři:	Hong, Jing, Chen, Peixia, Liang, Xiaohui, Liu, Chong, Guan, Erqi, Omer, Saeed Hamid Saeed, Zheng, Xueling
Médium:	Journal Article
Jazyk:	angličtina
Vydáno:	Netherlands Elsevier B.V 01.09.2024
Témata:	adsorption arabinoxylan Corn starch crystal structure digestibility Digestion electrostatic interactions encapsulation enzymes Gelatin - chemistry gelatinization Gelatinization degree hydrogen Hydrogen Bonding Hydrolysis In vitro digestibility Molecular Weight resistant starch Starch - chemistry Structural property Water - chemistry Water-extractable arabinoxylan Xylans - chemistry Zea mays - chemistry In vitro digestibility Water-extractable arabinoxylan Structural property Corn starch Gelatinization degree
ISSN:	0141-8130, 1879-0003, 1879-0003
On-line přístup:	Získat plný text
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