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通过与不同酸复合,调节土豆粉的物理化学,结构特性和消化能力

Shuifang Mao1, Yanming Ren1, Xingqian Ye2

  • 1College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agri-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China.

International journal of biological macromolecules
|October 20, 2023
PubMed
概括

酸如ferulic酸,protocatechuic酸和酸改变了土豆粉的特性. 这些化合物降低了粉的消化能力,增加了耐性粉 (RS),并为缓慢消化食品生产提供了潜力.

关键词:
凝化是一种凝化过程.在体外消化过程中消化.酸是酸中的一种.物理化学特征 物理化学特征土豆粉 土豆粉

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