Structure characterization and in vitro hypoglycemic effect of partially degraded alginate.

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第一作者： Jiawei,Chen

第一单位： State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.

作者： Jiawei,Chen ^[1] ; Qing,Meng ^[1] ; Bo,Jiang ^[2] ; Jingjing,Chen ^[3] ; Tao,Zhang ^[3] ; Licheng,Zhou ^[1]

作者单位： State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China. ^[1] State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, China. Electronic address: bjiang@jiangnan.edu.cn. ^[2] State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, China. ^[3]

关键词 Alginate Glucose adsorption Glucose diffusion Hypoglycemic effect Partially-degraded alginate

主题词藻酸盐(Alginates);葡糖醛酸(Glucuronic Acid);己糖醛酸类(Hexuronic Acids);降血糖药(Hypoglycemic Agents);分子量(Molecular Weight);构效关系(Structure-Activity Relationship)

DOI 10.1016/j.foodchem.2021.129728

PMID 33836362

发布时间 2021-05-20

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