支链淀粉
淀粉
抗性淀粉
化学
食品科学
变性淀粉
多糖
直链淀粉
生物化学
作者
Fernanda G. Castro-Campos,Edgar A. Esquivel-Fajardo,Eduardo Morales‐Sánchez,Mario E. Rodríguez‐García,Oscar Y. Barrón‐García,Cristian Felipe Ramirez-Gutierrez,Guadalupe Loarca‐Piña,Marcela Gaytán‐Martínez
出处
期刊：Foods
[Multidisciplinary Digital Publishing Institute]
日期：2024-12-02
卷期号：13 (23): 3888-3888
标识
DOI：10.3390/foods13233888
摘要
The formation of resistant starch type 5 (RS5), primarily associated with amylose-lipid complexes, is typically attributed to starches with high-amylose content due to their affinity for lipid interactions. Recently, studies have also investigated the potential of amylopectin-rich starches to form amylopectin-lipid complexes (ALCs), expanding RS5 sources. This study explores the capacity of waxy corn starch (WS), which is rich in amylopectin, to develop ALCs with oleic acid (10%
科研通智能强力驱动
Strongly Powered by AbleSci AI
SYLH
Andy_Cheung
请叫我风吹麦浪
Oracle
昏睡的蟠桃
cdercder
pluto
彭于彦祖
Air
亘古匆匆
nozero
pcr163
迷人秋烟
back you up
Jackylee
子车茗
bc
坚强的广山
子凡
Auston_zhong
皖公网安备34019202002308
