Changes in Functional Properties and In Vitro Digestibility of Black Tartary Buckwheat Starch by Autoclaving Combination with Pullulanase Treatment

Changes in Functional Properties and In Vitro Digestibility of Black Tartary Buckwheat Starch by Autoclaving Combination with Pullulanase Treatment

The processing properties of resistant starch (RS) and its digestion remain unclear, despite the widespread use of autoclaving combined with debranching in its preparation. In this study, the physicochemical, rheological and digestibility properties of autoclaving modified starch (ACB), autoclaving–...

Full description

Saved in:
Bibliographic Details
Main Authors: Faying Zheng, Fuxin Nie, Ye Qiu, Yage Xing, Qinglian Xu, Jianxiong Chen, Ping Zhang, Hong Liu
Format: Article
Language:English
Published: MDPI AG 2024-12-01
Series:Foods
Subjects:
black Tartary buckwheat starch
physicochemical properties
rheological properties
in vitro digestibility properties
pullulanase
Online Access:https://www.mdpi.com/2304-8158/13/24/4114
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items

Similar Items