Structural reasons for inhibitory effects of pectin on α-amylase enzyme activity and in-vitro digestibility of starch
Yeming Bai, Sharat Atluri, Zhongwei Zhang, Michael J. Gidley, Enpeng Li, Robert G. Gilbert
Topics & Concepts
PectinChemistryStarchDigestion (alchemy)PolysaccharideFood scienceAmylasePostprandialSize-exclusion chromatographyBiochemistryResistant starchChromatographyArabinoseEnzymeFermentationInsulinXyloseBiologyBiotechnologyFood composition and propertiesPolysaccharides and Plant Cell WallsPolysaccharides Composition and Applications