Structural, physicochemical, and digestibility properties of starch-soybean peptide complex subjected to heat moisture treatment

•Soybean peptide restricted starch swelling and decreased peak viscosity.•Soybean peptide retarded starch gelatinization and increased pasting temperature.•Higher soybean peptide amount resulted in lower starch digestibility.•Potato starch was more sensitive to heat moisture treatment than corn star...

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Veröffentlicht in:	Food chemistry 2019-11, Vol.297, p.124957-124957, Article 124957
Hauptverfasser:	Chen, Xu, Luo, Jianwei, Fu, Lingling, Cai, Dazhao, Lu, Xiaoying, Liang, Zhili, Zhu, Jie, Li, Lin
Format:	Artikel
Sprache:	eng
Schlagworte:	Corn starch Digestibility Heat moisture treatment Physicochemical properties Potato starch Soybean peptides
Online-Zugang:	Volltext
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