Zobrazeno 1 - 10
of 72
pro vyhledávání: '"Amylose inclusion complexation"'
Autor:
Wang, Yuzhuo, Zhang, Yanqi, Guan, Lei, Wang, Siqi, Zhang, Jing, Tan, Libo, Kong, Lingyan, Zhang, Hao
Publikováno v:
In Carbohydrate Polymers 1 October 2021 269
Publikováno v:
Carbohydrate polymers. 269
Catechin is a natural phenolic compound with various bioactivities. However, it is unstable under light and heat environments. Amylose can form a single helical hydrophobic cavity to encapsulate and protect bioactive compounds. In this work, we appli
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3cd67eaae771224058678d7c33d9371f
https://pubmed.ncbi.nlm.nih.gov/34294288
https://pubmed.ncbi.nlm.nih.gov/34294288
Publikováno v:
Proceedings of the Virtual 2020 AOCS Annual Meeting & Expo.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6bb32c1ac67d2cdf6a5d2c55f6e76d90
https://doi.org/10.21748/am20.129
https://doi.org/10.21748/am20.129
Akademický článek
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Autor:
Ahmadi-Abhari, Salomeh1,2, Woortman, Albert J. J.1, (Lizette) Oudhuis, A. A. C. M.2,3, Hamer, Rob J.4, Loos, Katja1
Publikováno v:
Starch / Staerke. Mar2014, Vol. 66 Issue 3/4, p251-259. 9p.
Publikováno v:
Starch / Staerke. Jan2015, Vol. 67 Issue 1/2, p132-138. 7p.
Publikováno v:
Starch / Staerke. May2014, Vol. 66 Issue 5/6, p576-581. 6p.
Publikováno v:
Starch-Stärke 66 (2014) 5-6
Starch-Starke, 66(5-6), 576-581. WILEY-V C H VERLAG GMBH
Starch-Stärke, 66(5-6), 576-581
Starch-Starke, 66(5-6), 576-581. WILEY-V C H VERLAG GMBH
Starch-Stärke, 66(5-6), 576-581
The formation of amylose-lysophosphatidylcholine (LPC) inclusion complexes renders amylose less susceptible to amylase digestion. In order to better understand this phenomenon on a structural level, the complexation of 9% wheat starch suspensions wit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::374a596e2c7f7d7678b343050a956e2a
https://doi.org/10.1002/star.201300205
https://doi.org/10.1002/star.201300205
Publikováno v:
Carbohydrate Polymers, 97(2), 436-440
Carbohydrate Polymers 97 (2013) 2
Carbohydrate Polymers, 2, 97, 436-440
Carbohydrate Polymers, 97(2), 436-440. ELSEVIER SCI LTD
Carbohydrate Polymers 97 (2013) 2
Carbohydrate Polymers, 2, 97, 436-440
Carbohydrate Polymers, 97(2), 436-440. ELSEVIER SCI LTD
This study was aimed to assess the role of lysophosphatidylcholine (LPC) in the development of slowly digestible starch (SOS). The influence of LPC, on the enzymatic degradation of diluted 9% wheat starch suspensions (w/w) was investigated, using an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::45717756979f8108a936468c8b29d904
https://doi.org/10.1016/j.carbpol.2013.04.095
https://doi.org/10.1016/j.carbpol.2013.04.095
Publikováno v:
Carbohydrate Polymers 122 (2015)
Carbohydrate Polymers, 122, 197-201. ELSEVIER SCI LTD
Carbohydrate Polymers, 122, 197-201
Carbohydrate Polymers, 122, 197-201. ELSEVIER SCI LTD
Carbohydrate Polymers, 122, 197-201
Amylose is able to form helical inclusion complexes with lysophosphatidylcholine (LPC). This complexation influences the functional and rheological properties of wheat starch; however it is well known that the formation of these complexes lead the st
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a5f7708191b956f9575038e29d482620
https://research.wur.nl/en/publications/rheological-properties-of-wheat-starch-influenced-by-amylose-lyso
https://research.wur.nl/en/publications/rheological-properties-of-wheat-starch-influenced-by-amylose-lyso
