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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Bibliographic Details
Published in:	International journal of biological macromolecules Vol. 276; no. Pt 2; p. 133950
Main Authors:	Hong, Jing, Chen, Peixia, Liang, Xiaohui, Liu, Chong, Guan, Erqi, Omer, Saeed Hamid Saeed, Zheng, Xueling
Format:	Journal Article
Language:	English
Published:	Netherlands Elsevier B.V 01.09.2024
Subjects:	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
Online Access:	Get full text
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