Heat-moisture treatment enhances the ordered degree of starch structure in whole chestnut flour and alters its gut microbiota modulation in mice fed with high-fat diet.

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第一作者： Qiyong,Guo

第一单位： School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou 510640, China.

作者： Qiyong,Guo ^[1] ; Ling,Chen ^[2] ; Deyi,Yang ^[1] ; Bo,Zheng ^[3]

作者单位： School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou 510640, China. ^[1] School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou 510640, China. Electronic address: felchen@scut.edu.cn. ^[2] School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou 510640, China. Electronic address: bzheng@scut.edu.cn. ^[3]

关键词 Gut microbiota Heat-moisture treatment Nutritional functions Structure Whole chestnut flour

主题词动物(Animals);小鼠(Mice);淀粉(Starch);面粉(Flour);热温度(Hot Temperature)

DOI 10.1016/j.ijbiomac.2023.127961

PMID 37951440

发布时间 2024-01-06

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