Thermally processed lignin reduces the apparent hydrolysis rate of pancreatic α-amylase in starchy foods
Wei Zou, Xiaoqing Zhang, Regine Stockmann
Topics & Concepts
LigninDigestion (alchemy)ChemistryStarchHydrolysisFourier transform infrared spectroscopySolubilityAmylaseFood scienceChemical engineeringOrganic chemistryChromatographyEnzymeEngineeringFood composition and propertiesProteins in Food SystemsBotanical Research and Applications