Physicochemical, Morphological, and Functional Properties of Starches Isolated from Avocado Seeds, a Potential Source for Resistant Starch.

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第一作者： Jiashui,Wang

第一单位： Key Laboratory of Horticultural Plant Biology, Ministry of Education, Huazhong Agricultural University, Wuhan 430070, China.;Key Laboratory of Genetic Improvement of Bananas, Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 570102, China.

作者： Jiashui,Wang ^[1] ; Yanxia,Li ^[2] ; Zhiqiang,Jin ^[2] ; Yunjiang,Cheng ^[3]

作者单位： Key Laboratory of Horticultural Plant Biology, Ministry of Education, Huazhong Agricultural University, Wuhan 430070, China.;Key Laboratory of Genetic Improvement of Bananas, Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 570102, China. ^[1] Key Laboratory of Genetic Improvement of Bananas, Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 570102, China. ^[2] Key Laboratory of Horticultural Plant Biology, Ministry of Education, Huazhong Agricultural University, Wuhan 430070, China.;National R&D Center for Citrus Preservation, Wuhan 430070, China. ^[3]

关键词 avocado seed starch in vitro digestibility morphology physicochemical properties resistant starch

主题词直链淀粉(Amylose);鳄梨属(Persea);种子(Seeds);溶解度(Solubility);淀粉(Starch)

DOI 10.3390/biom12081121

PMID 36009015

发布时间 2023-03-08

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Biomolecules

2022年12卷8期

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Physicochemical, Morphological, and Functional Properties of Starches Isolated from Avocado Seeds, a Potential Source for Resistant Starch.

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Physicochemical, Morphological, and Functional Properties of Starches Isolated from Avocado Seeds, a Potential Source for Resistant Starch.

Biomolecules

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Biomolecules

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