Correlation between in vitro starch digestibility and starch structure/physicochemical properties in rice.

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作者： Jie,Ouyang ^[1] ; Chutao,Wang ^[1] ; Qianlong,Huang ^[1] ; Yusheng,Guan ^[1] ; Zichao,Zhu ^[1] ; Yongxin,He ^[1] ; Gang,Jiang ^[1] ; Ying,Xiong ^[1] ; Xianyong,Li ^[2]

作者单位： Chongqing Academy of Agricultural Sciences, Chongqing 401329, China; Chongqing Zhongyi Seed Industry Co., Ltd, Chongqing 400060, China; Chongqing Key Laboratory of Hybrid Rice Breeding, Chongqing 400060, China. ^[1] Chongqing Academy of Agricultural Sciences, Chongqing 401329, China; Chongqing Zhongyi Seed Industry Co., Ltd, Chongqing 400060, China; Chongqing Key Laboratory of Hybrid Rice Breeding, Chongqing 400060, China. Electronic address: cqseed@126.com. ^[2]

关键词 Amylose Pasting viscosity Resistant starch Rice Starch structure Thermal property

主题词人类(Humans);淀粉(Starch);直链淀粉(Amylose);分子量(Molecular Weight);黏度(Viscosity)

DOI 10.1016/j.ijbiomac.2024.130316

PMID 38382778

发布时间 2024-03-27

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