Effect of addition of methionine and histidine on physicochemical and rheological characteristics of water chestnut starch as revealed by molecular dynamic simulations

Effect of addition of methionine and histidine on physicochemical and rheological characteristics of water chestnut starch as revealed by molecular dynamic simulations

The effect of addition of amino acids including methionine (Met) and histidine (His) at selected concentrations (2, 6, 10, and 15%) on the physicochemical, pasting, and rheological properties of water chestnut starch (WS) was evaluated. A higher quantity of amino acids considerably (p 

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Veröffentlicht in:Food research international 2024-01, Vol.175, p.113724-113724, Article 113724
Hauptverfasser: Attri, Sonia, Yadav, Baljeet S, B Yadav, Ritika, Kumar, Ajit, Kumar, Pawan
Format: Artikel
Sprache:eng
Schlagworte:
Amino Acids
Eleocharis
Histidine
Methionine
Molecular Dynamics Simulation
Racemethionine
Starch - chemistry
Water
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Zusammenfassung:The effect of addition of amino acids including methionine (Met) and histidine (His) at selected concentrations (2, 6, 10, and 15%) on the physicochemical, pasting, and rheological properties of water chestnut starch (WS) was evaluated. A higher quantity of amino acids considerably (p 
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2023.113724