Mechanistic Understanding of the Relationships between Structure and Digestibility of Octenyl Succinic Anhydride Modified Corn, Potato, and Pea Starch Nanoparticles

认领

导出

Link by DOI

反馈

作者信息关键词期刊信息基础信息归属信息摘要

成果类型：

期刊论文

作者：

Jiang, Yuling;Chen, Huirong;Zhang, Biao;Fang, Yong;Lin, Qinlu;...

通讯作者：

Yongbo Ding

作者机构：

[Zhang, Biao; Ding, Yongbo; Jiang, Yuling; Chen, Huirong; Lin, Qinlu] Cent South Univ Forestry & Technol, Coll Food Sci & Engn,Natl Engn Res Ctr Rice & Byp, Hunan Key Lab Forestry Edible Sources Safety & Pr, Hunan Key Lab Processed Food Special Med Purpose, Changsha 410004, Hunan, Peoples R China.

[Fang, Yong] Nanjing Univ Finance & Econ, Collaborat Innovat Ctr Modern Grain Circulat & Sa, Coll Food Sci & Engn, Nanjing 210023, Peoples R China.

通讯机构：

[Yongbo Ding] N

National Engineering Research Center of Rice and Byproduct Deep Processing, Hunan Key Laboratory of Processed Food for Special Medical Purpose, Hunan Key Laboratory of Forestry Edible Sources Safety and Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan, 410004 China

语种：

英文

关键词：

digestibility;OSA modification;starch nanoparticle;starch type;structural properties

期刊：

STARCH-STARKE

ISSN：

0038-9056

年：

2023

卷：

期：

1-2

页码：

2200178-

DOI：

10.1002/star.202200178

基金类别：

Natural Science Foundation of Hunan Province [2020JJ5967]; Scientific Research Fund of Hunan Provincial Education Department [19B597]

机构署名：

本校为第一机构

院系归属：

食品科学与工程学院

摘要：

Starch type affects the structural and digestibility properties of OCSNPs, OPtSNPs, and OPSNPs, with the most obvious effect observes for OPtSNPs. Abstract This study characterizes the digestibility properties and structural changes of octenyl succinic anhydride (OSA) modified starch nanoparticles (OSPNs) from corn, potato, and pea starches (codes as OCSNPs, OPtSNPs, and OPSNPs). After OSA modification, the average particle size and degree of substitution of OSPNs significantly (p < 0.05) increase compared to control samples, whereas the apparent amylose content, R1047/1022, relative crystalli...

反馈

产权有误：本人成果被他人认领

数据有误：数据基本信息有误

归属有误：成果的院系归属、机构署名归属有误

其他原因：

验证码：

看不清楚，换一个

确定

取消

成果认领

标题：

用户	作者	通讯作者	--
	请选择	请选择	--

确定

取消

Mechanistic Understanding of the Relationships between Structure and Digestibility of Octenyl Succinic Anhydride Modified Corn, Potato, and Pea Starch Nanoparticles

反馈

成果认领

提示

该栏目需要登录且有访问权限才可以访问