Antioxidant and α-amylase inhibitory activities and starch hydrolysis kinetics of kidney bean by simulating digestion in vitro

<b>Objective:</b> To evaluate the physiological effects of whole kidney been food and develop functional resources of different color kidney beans. <b>Methods:</b> The contents of total polyphenols, flavonoids and acid polysaccharides, and antioxidant and <i>α</i>...

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Bibliographic Details
Published in:Shipin yu jixie
Main Authors: SHI Juan, BAO Hong-hui, ZHANG Pei, ZHANG Ti-pei, ZHOU Rui
Format: Article
Language:English
Published: The Editorial Office of Food and Machinery 2022-12-01
Subjects:
kidney bean
simulated digestion in vitro
antioxidant
α-amylase
hydrolysis kinetics
glucose diffusion
Online Access:http://www.ifoodmm.com/spyjxen/article/abstract/20221104

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http://www.ifoodmm.com/spyjxen/article/abstract/20221104

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