Starch granule size and amylopectin chain length influence starch in vitro enzymatic digestibility in selected rice mutants with similar amylose concentration

In human diet, the products of starch digestion are a major energy source. Starch is stored as water insoluble granules composed of amylose and amylopectin. The susceptibility of starch granule to digestive enzymes is affected by starch granule size, shape, and composition. In this study, starch cha...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Journal of food science and technology 2019-01, Vol.56 (1), p.391-400
Hauptverfasser:	Ramadoss, Bharathi Raja, Gangola, Manu Pratap, Agasimani, Somanath, Jaiswal, Sarita, Venkatesan, Thiruvengadam, Sundaram, Ganesh Ram, Chibbar, Ravindra N.
Format:	Artikel
Sprache:	eng
Schlagworte:	Amylopectin Amylose Chemistry Chemistry and Materials Science Chemistry/Food Science Degree of polymerization Dietary fiber Digestibility Digestive enzymes Energy sources Food Science Glucan Grain Granular materials Mutants Nutrition Original Original Article Oryza sativa Polymerization Proteins Rice Starch Weight
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!