Mechanism of the Influence of Different Gluten Fractions on the Digestibility of Wheat Starch

In this study, gluten, glutenin and gliadin were mixed with starch at mass ratio of 14:86. To clarify their effects and mechanism on starch digestibility, the interactions between gluten and its components and starch/α-amylase were investigated by a rheometer, a thermogravimetric analyzer and a conf...

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Bibliographic Details
Published in:	Shipin Kexue
Main Author:	KUANG Jiwei, ZHANG Chong, HUANG Junrong, PU Huayin, MA Wenhui, MIN Cong, Youling L. XIONG
Format:	Article
Language:	English
Published:	China Food Publishing Company 2023-01-01
Subjects:	gluten; glutenin; gliadin; starch digestibility; α-amylase; interactions
Online Access:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-2-003.pdf

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