Physicochemical properties and in vitro starch digestibility of potato starch/protein blends.

Lu, Zhan-Hui; Donner, Elizabeth; Yada, Rickey Y; Liu, Qiang

Lu, Zhan-Hui; Donner, Elizabeth; Yada, Rickey Y; Liu, Qiang.

Afiliación

Lu ZH; Guelph Research and Development Centre, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, Ontario, N1G 5C9, Canada. Electronic address: zhanhui.lu@agr.gc.ca.
Donner E; Guelph Research and Development Centre, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, Ontario, N1G 5C9, Canada. Electronic address: elizabeth.donner@agr.gc.ca.
Yada RY; Department of Food Science, Ontario Agricultural College, University of Guelph, Guelph, Ontario, N1G 2W1, Canada; Food, Nutrition and Health Program, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, British Columbia, V6T 1Z4, Canada. Electronic address: r.yada@ubc.ca.
Liu Q; Guelph Research and Development Centre, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, Ontario, N1G 5C9, Canada. Electronic address: qiang.liu@agr.gc.ca.

Carbohydr Polym ; 154: 214-22, 2016 Dec 10.

Article en En | MEDLINE | ID: mdl-27577912

Asunto(s)

Solanum tuberosum/química; Almidón/química; Amilopectina/química; Rastreo Diferencial de Calorimetría; Culinaria; Digestión; Proteínas de Plantas/química; Reología; Espectroscopía Infrarroja por Transformada de Fourier; Temperatura

Palabras clave

Rheological properties; Short-range ordering; Starch-protein blend; Thermal behavior; in vitro starch digestibility

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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Almidón / Solanum tuberosum Idioma: En Revista: Carbohydr Polym Año: 2016 Tipo del documento: Article