Structure, thermal stability, and in vitro digestibility of rice starch-protein hydrolysate complexes prepared using different hydrothermal treatments.

Lu, Xiaoxue; Zhan, Jinling; Ma, Rongrong; Tian, Yaoqi

Lu, Xiaoxue; Zhan, Jinling; Ma, Rongrong; Tian, Yaoqi.

Afiliación

Lu X; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
Zhan J; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China.
Ma R; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China. Electronic address: rrma01@jiangnan.edu.cn.
Tian Y; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.

Int J Biol Macromol ; 230: 123130, 2023 Mar 01.

Article en En | MEDLINE | ID: mdl-36610573

Asunto(s)

Oryza; Hidrolisados de Proteína; Oryza/química; Almidón/química; Hidrólisis; Almidón Resistente; Calor; Digestión

Palabras clave

Annealing; Heat-moisture treatment; Starch digestibility; Wheat protein hydrolysates

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Hidrolisados de Proteína / Oryza Idioma: En Revista: Int J Biol Macromol Año: 2023 Tipo del documento: Article País de afiliación: China Pais de publicación: Países Bajos

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