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Amylopectin structure and crystallinity explains variation in digestion kinetics of starches across botanic sources in an in vitro pig model

Bianca M.J.Martens Walter J.J.Gerrits Erik M.A.M.Bruininx Henk A.Schols

畜牧与生物技术杂志(英文版)2019，Vol.10Issue(1)：115-127,13.

Amylopectin structure and crystallinity explains variation in digestion kinetics of starches across botanic sources in an in vitro pig model

Bianca M.J.Martens ¹Walter J.J.Gerrits ²Erik M.A.M.Bruininx ³Henk A.Schols²

作者信息

1. Laboratory of Food Chemistry, Wageningen University and Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
2. Animal Nutrition Group, Wageningen University and Research, De Elst 1, 6708 WD Wageningen, The Netherlands
3. Royal Agrifirm Group, Agrifirm North West Europe, Landgoedlaan 20, 7325 AW Apeldoorn, The Netherlands
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摘要

关键词

Amylopectin side chain distribution/Amylose/Granule diameter/In vitro digestion kinetics/Pores

Key words

Amylopectin side chain distribution/Amylose/Granule diameter/In vitro digestion kinetics/Pores

引用本文复制引用

Bianca M.J.Martens,Walter J.J.Gerrits,Erik M.A.M.Bruininx,Henk A.Schols..Amylopectin structure and crystallinity explains variation in digestion kinetics of starches across botanic sources in an in vitro pig model[J].畜牧与生物技术杂志(英文版),2019,10(1):115-127,13.

基金项目

This project is jointly financed by the Topsector Agri&Food and Agrifirm as coordinated by the Dutch Carbohydrate Competence Centre (CCC-ABC （）

www.cccresearch.nl). （）

畜牧与生物技术杂志(英文版)

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ISSN：1674-9782

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