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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Veröffentlicht in:	International journal of biological macromolecules Jg. 276; H. Pt 2; S. 133950
Hauptverfasser:	Hong, Jing, Chen, Peixia, Liang, Xiaohui, Liu, Chong, Guan, Erqi, Omer, Saeed Hamid Saeed, Zheng, Xueling
Format:	Journal Article
Sprache:	Englisch
Veröffentlicht:	Netherlands Elsevier B.V 01.09.2024
Schlagworte:	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-Zugang:	Volltext
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