Complexation between burdock holocellulose nanocrystals and corn starch: gelatinization properties, microstructure, and digestibility <i>in vitro</i>
Ying Li, Liang Wei, Wuyang Huang, Meigui Huang, Jin Feng
Abstract
Burdock holocellulose nanocrystals, prepared from natural resources using green techniques, could retard the retrogradation and digestibility of corn starch paste, revealing their potential applications in staple foods with a low glycemic index.
Topics & Concepts
ChemistryAmyloseFood scienceRetrogradation (starch)CrystallinityStarchAmylopectinResistant starchAmylaseChemical engineeringNuclear chemistryBiochemistryEnzymeCrystallographyEngineeringFood composition and propertiesPolysaccharides and Plant Cell WallsPolysaccharides Composition and Applications