Properties and digestibility of a novel porous starch from lotus seed prepared via synergistic enzymatic treatment
Yongjie Lin, Lu Liu, Lanxin Li, Yingru Xu, Yi Zhang, Hongliang Zeng
Topics & Concepts
CrystallinityStarchLamellar structureChemistryLotusEnzymatic hydrolysisAdsorptionAbsorption of waterFourier transform infrared spectroscopyChemical engineeringResistant starchHydrolysisNuclear chemistryMaterials scienceFood scienceOrganic chemistryCrystallographyBotanyComposite materialBiologyEngineeringFood composition and propertiesPolysaccharides Composition and ApplicationsMicrobial Metabolites in Food Biotechnology