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Updated: Jun 18, 2025

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与多化合物协同作用的酸盐对玉米粉的逆向降解特性的影响

Jiaqi Lin1, Jiayin Dai1, Jiayue Xing1

  • 1College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China.

International journal of biological macromolecules
|July 31, 2024
PubMed
概括

酸 (AG) 与化合物结合,显著减少了玉米粉 (CS) 凝的逆向降解. AG和大豆异黄 (SI) 之间的协同相互作用显示了改善粉食品的最有希望的结果.

关键词:
玉米粉 是一种玉米粉.逆行降级是一种逆行降级.有协同效应的效应.

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α-glucosidase inhibitors, including acarbose (Precose), miglitol (Glyset), and voglibose (Voglib) (primarily available in Asia), are drugs that control blood sugar levels by delaying the digestion of starch and disaccharides. They achieve this by inhibiting α-glucosidase enzymes in the intestine, which slow the absorption of carbohydrates in the intestine, which in turn leads to a prolonged release of the glucoregulatory hormone GLP-1 from intestinal L-cells.
Acarbose and miglitol are...
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