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Updated: Jul 15, 2025

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红豆蛋白对粉消化的影响,并探索其潜在机制

Zhiqian Wang1, Mingcong Fan1, Kanza Hannachi1

  • 1State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.

International journal of biological macromolecules
|September 26, 2023
PubMed
概括

将红豆蛋白 (RKP) 添加到小麦粉 (WS) 和玉米粉 (CS) 中,可显著减少粉的消化. RKP增加了耐性粉 (RS) 和减少了快速消化粉 (RDS),这表明在低血糖食品中的应用.

关键词:
红色豆蛋白质是红色豆蛋白质的一种蛋白质.粉的消化能力α-氨基酶的使用.

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