Effect of tea polyphenols on the physicochemical, structural and digestive properties of modified high amylose corn starch
Di Zhao, Kangyi Zhang, Dongxu Guo, Xiaofeng Tong
Abstract
The joint action of the molecular rearrangement by SBE and a suitable mode of TPS complexation provides a mechanistic basis for inhibiting the digestion rate of CES–TPS complexes.
Topics & Concepts
StarchAmyloseChemistryCrystallinityPolyphenolResistant starchParticle sizePolysaccharideFood scienceNuclear chemistryChromatographyBiochemistryCrystallographyAntioxidantPhysical chemistryFood composition and propertiesPolysaccharides Composition and ApplicationsMicrobial Metabolites in Food Biotechnology