Development, structure and in vitro digestibility of type 3 resistant starch from acid-thinned and debranched pea and normal maize starches
• RS3 was developed from acid-thinned and debranched starch at 25% dry solids content. • The yield of pea RS3 (68.1%) was higher than that of normal maize RS3 (59.6%). • Pea and normal maize RS3 exhibited the B-type X-ray diffraction pattern. • Pea RS3 was less digestible by amylolytic enzymes compa...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Li, Liying [verfasserIn] |
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| Format: |
E-Artikel |
|---|---|
| Sprache: |
Englisch |
| Erschienen: |
2020 |
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| Schlagwörter: |
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| Übergeordnetes Werk: |
Enthalten in: Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn - Yurtseven, H. ELSEVIER, 2018, New York, NY [u.a.] |
|---|---|
| Übergeordnetes Werk: |
volume:318 ; year:2020 ; day:15 ; month:07 ; pages:0 |
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| DOI / URN: |
10.1016/j.foodchem.2020.126485 |
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| 520 | |a • RS3 was developed from acid-thinned and debranched starch at 25% dry solids content. • The yield of pea RS3 (68.1%) was higher than that of normal maize RS3 (59.6%). • Pea and normal maize RS3 exhibited the B-type X-ray diffraction pattern. • Pea RS3 was less digestible by amylolytic enzymes compared with normal maize RS3. • Pea RS3 showed greater thermal stability than normal maize RS3. | ||
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10.1016/j.foodchem.2020.126485 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000000940.pica (DE-627)ELV049647199 (ELSEVIER)S0308-8146(20)30347-2 DE-627 ger DE-627 rakwb eng 540 VZ 35.00 bkl Li, Liying verfasserin aut Development, structure and in vitro digestibility of type 3 resistant starch from acid-thinned and debranched pea and normal maize starches 2020 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier • RS3 was developed from acid-thinned and debranched starch at 25% dry solids content. • The yield of pea RS3 (68.1%) was higher than that of normal maize RS3 (59.6%). • Pea and normal maize RS3 exhibited the B-type X-ray diffraction pattern. • Pea RS3 was less digestible by amylolytic enzymes compared with normal maize RS3. • Pea RS3 showed greater thermal stability than normal maize RS3. Pea starch Elsevier Normal maize starch Elsevier In vitro digestibility Elsevier Type 3 resistant starch Elsevier Molecular-weight distribution of starch chains Elsevier Thermal stability Elsevier Yuan, Tommy Z. oth Ai, Yongfeng oth Enthalten in Elsevier Yurtseven, H. ELSEVIER Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn 2018 New York, NY [u.a.] (DE-627)ELV000463221 volume:318 year:2020 day:15 month:07 pages:0 https://doi.org/10.1016/j.foodchem.2020.126485 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 35.00 Chemie: Allgemeines VZ AR 318 2020 15 0715 0 |
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10.1016/j.foodchem.2020.126485 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000000940.pica (DE-627)ELV049647199 (ELSEVIER)S0308-8146(20)30347-2 DE-627 ger DE-627 rakwb eng 540 VZ 35.00 bkl Li, Liying verfasserin aut Development, structure and in vitro digestibility of type 3 resistant starch from acid-thinned and debranched pea and normal maize starches 2020 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier • RS3 was developed from acid-thinned and debranched starch at 25% dry solids content. • The yield of pea RS3 (68.1%) was higher than that of normal maize RS3 (59.6%). • Pea and normal maize RS3 exhibited the B-type X-ray diffraction pattern. • Pea RS3 was less digestible by amylolytic enzymes compared with normal maize RS3. • Pea RS3 showed greater thermal stability than normal maize RS3. Pea starch Elsevier Normal maize starch Elsevier In vitro digestibility Elsevier Type 3 resistant starch Elsevier Molecular-weight distribution of starch chains Elsevier Thermal stability Elsevier Yuan, Tommy Z. oth Ai, Yongfeng oth Enthalten in Elsevier Yurtseven, H. ELSEVIER Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn 2018 New York, NY [u.a.] (DE-627)ELV000463221 volume:318 year:2020 day:15 month:07 pages:0 https://doi.org/10.1016/j.foodchem.2020.126485 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 35.00 Chemie: Allgemeines VZ AR 318 2020 15 0715 0 |
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10.1016/j.foodchem.2020.126485 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000000940.pica (DE-627)ELV049647199 (ELSEVIER)S0308-8146(20)30347-2 DE-627 ger DE-627 rakwb eng 540 VZ 35.00 bkl Li, Liying verfasserin aut Development, structure and in vitro digestibility of type 3 resistant starch from acid-thinned and debranched pea and normal maize starches 2020 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier • RS3 was developed from acid-thinned and debranched starch at 25% dry solids content. • The yield of pea RS3 (68.1%) was higher than that of normal maize RS3 (59.6%). • Pea and normal maize RS3 exhibited the B-type X-ray diffraction pattern. • Pea RS3 was less digestible by amylolytic enzymes compared with normal maize RS3. • Pea RS3 showed greater thermal stability than normal maize RS3. Pea starch Elsevier Normal maize starch Elsevier In vitro digestibility Elsevier Type 3 resistant starch Elsevier Molecular-weight distribution of starch chains Elsevier Thermal stability Elsevier Yuan, Tommy Z. oth Ai, Yongfeng oth Enthalten in Elsevier Yurtseven, H. ELSEVIER Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn 2018 New York, NY [u.a.] (DE-627)ELV000463221 volume:318 year:2020 day:15 month:07 pages:0 https://doi.org/10.1016/j.foodchem.2020.126485 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 35.00 Chemie: Allgemeines VZ AR 318 2020 15 0715 0 |
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Enthalten in Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn New York, NY [u.a.] volume:318 year:2020 day:15 month:07 pages:0 |
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Development, structure and in vitro digestibility of type 3 resistant starch from acid-thinned and debranched pea and normal maize starches |
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• RS3 was developed from acid-thinned and debranched starch at 25% dry solids content. • The yield of pea RS3 (68.1%) was higher than that of normal maize RS3 (59.6%). • Pea and normal maize RS3 exhibited the B-type X-ray diffraction pattern. • Pea RS3 was less digestible by amylolytic enzymes compared with normal maize RS3. • Pea RS3 showed greater thermal stability than normal maize RS3. |
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• RS3 was developed from acid-thinned and debranched starch at 25% dry solids content. • The yield of pea RS3 (68.1%) was higher than that of normal maize RS3 (59.6%). • Pea and normal maize RS3 exhibited the B-type X-ray diffraction pattern. • Pea RS3 was less digestible by amylolytic enzymes compared with normal maize RS3. • Pea RS3 showed greater thermal stability than normal maize RS3. |
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• RS3 was developed from acid-thinned and debranched starch at 25% dry solids content. • The yield of pea RS3 (68.1%) was higher than that of normal maize RS3 (59.6%). • Pea and normal maize RS3 exhibited the B-type X-ray diffraction pattern. • Pea RS3 was less digestible by amylolytic enzymes compared with normal maize RS3. • Pea RS3 showed greater thermal stability than normal maize RS3. |
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