Sulphated and carboxymethylated polysaccharides from Lycium barbarum L. leaves suppress the gelatinisation, retrogradation and digestibility of potato starch

Summary Processing starch with polysaccharides promotes broader applications, and it is important to consider all possible structural interactions among the molecular ingredients. In this study, polysaccharides isolated from Lycium barbarum L. were chemically modified by sulphation (SLP) and carboxy...

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Veröffentlicht in:	International journal of food science & technology 2023-01, Vol.58 (1), p.94-106
Hauptverfasser:	Zhou, Fa, Su, Lijing, Xu, Jiana, Wang, Mengze, Fan, Junfeng, Zhang, Bolin, Li, Yonghua
Format:	Artikel
Sprache:	eng
Schlagworte:	Amylose Carboxymethylation Chemical modification Conformation Digestibility Distilled water Functional foods & nutraceuticals Gelatinisation Granular materials Hydrogen bonding Hydrogen bonds Lycium barbarum Modified polysaccharide Polysaccharides Potato starch Potatoes Retrogradation Saccharides Starch Sulfation Vegetables Viscosity
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