Characterization of Arrowhead-Derived Type 3 Resistant Starch Prepared by Ultrasound-Assisted α-Amylase Degradation

Characterization of Arrowhead-Derived Type 3 Resistant Starch Prepared by Ultrasound-Assisted α-Amylase Degradation

The effect of ultrasonic-assisted α-amylase hydrolysis on the structure and physicochemical properties of arrowhead-derived type 3 resistant starch (RS3) was studied. After ultrasound treatment, the yield of resistant starch reached 17.21%, significantly (p

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Bibliographische Detailangaben
Veröffentlicht in:Journal of food quality 2023-01, Vol.2023, p.1-11
Hauptverfasser: Sun, Jian, Sun, Liangge, Chen, Xinxiang, Raza, Husnain, Wu, Gangshan, Liang, Qiufang, Ren, Xiaofeng
Format: Artikel
Sprache:eng
Schlagworte:
Absorption
Amylases
Analysis
Calorimetry
Chemical properties
Enzymes
Enzymolysis
Food
Food quality
Fourier transforms
Hydrolysis
Infrared spectroscopy
Iodine
Molecular weight
Physicochemical properties
Starch
Ultrasonic imaging
Viscosity
X-ray diffraction
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Zusammenfassung:The effect of ultrasonic-assisted α-amylase hydrolysis on the structure and physicochemical properties of arrowhead-derived type 3 resistant starch (RS3) was studied. After ultrasound treatment, the yield of resistant starch reached 17.21%, significantly (p
ISSN:0146-9428
1745-4557
DOI:10.1155/2023/2301485