Resistant Starch Type 5 Formation by High Amylopectin Starch–Lipid Interaction

Resistant Starch Type 5 Formation by High Amylopectin Starch–Lipid Interaction

The formation of resistant starch type 5 (RS5), primarily associated with amylose–lipid complexes, is typically attributed to starches with high-amylose content due to their affinity for lipid interactions. Recently, studies have also investigated the potential of amylopectin-rich starches to form a...

Full description

Saved in:
Bibliographic Details
Main Authors: Fernanda G. Castro-Campos, Edgar A. Esquivel-Fajardo, Eduardo Morales-Sánchez, Mario E. Rodríguez-García, Oscar Yael Barron-Garcia, Cristian Felipe Ramirez-Gutierrez, Guadalupe Loarca-Piña, Marcela Gaytán-Martínez
Format: Article
Language:English
Published: MDPI AG 2024-12-01
Series:Foods
Subjects:
amylopectin–lipid complex
orthorhombic
oleic acid
waxy starch
gelatinization
Online Access:https://www.mdpi.com/2304-8158/13/23/3888
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

https://www.mdpi.com/2304-8158/13/23/3888

Similar Items