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Updated: Jan 14, 2026

Transverse Sectioning of Mature Rice Oryza sativa L. Kernels for Scanning Electron Microscopy Imaging Using Pipette Tips as Immobilization Support
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由4,3-α-葡萄糖转移酶修饰诱导的增强粉消化阻力的结构基础

Yuqi Yang1, Tao Zhang2, Ming Miao2

  • 1State Key Laboratory of Food Science & Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu, 214122, PR China; School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, 510640, China.

Carbohydrate polymers
|October 21, 2025
PubMed
概括

这项研究揭示了4,3-α-glucanotransferase (4,3-α-GTase) 如何修改玉米粉,产生耐溶性不溶性修改粉 (IMS) 和可溶性修改粉 (SMS),降低消化能力和潜在的血糖益处.

关键词:
4,3-α-葡萄糖转移酶的使用催化机制是一种催化机制.可消化性 可消化性精细的结构结构细的结构.玉米粉 玉米粉是一种

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