Gluten fractions unevenly altered the digestion and physical properties of wheat starch-lauric acid system under non-alkaline/alkaline conditions

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成果类型：

期刊论文

作者：

Sun, Jing;Lv, Meng-yao;Zheng, Shuang-yi;Zhang, Hai-long*;Ding, Wen-ping;...

通讯作者：

Zhang, Hai-long;Wang, Xue-dong;Du, J

作者机构：

[Lv, Meng-yao; Wang, Xue-dong; Du, Jing; Sun, Jing; Zheng, Shuang-yi; Zhang, Hai-long; Ding, Wen-ping; Zhang, HL] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Peoples R China.

[Wang, Xue-dong; Du, Jing; Zhang, Hai-long; Ding, Wen-ping; Zhang, HL] Wuhan Polytech Univ, Key Lab Deep Proc Major Grain & Oil, Minist Educ, Wuhan 430023, Peoples R China.

[Wang, Xue-dong; Du, Jing; Zhang, Hai-long; Ding, Wen-ping; Zhang, HL] Wuhan Polytech Univ, Hubei Key Lab Proc & Transformat Agr Prod, Wuhan 430023, Peoples R China.

通讯机构：

[Wang, XD; Du, J ; Zhang, HL] W

Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Peoples R China.

Wuhan Polytech Univ, Key Lab Deep Proc Major Grain & Oil, Minist Educ, Wuhan 430023, Peoples R China.

Wuhan Polytech Univ, Hubei Key Lab Proc & Transformat Agr Prod, Wuhan 430023, Peoples R China.

语种：

英文

关键词：

Alkaline conditions;gluten fractions;lauric acid;starch digestibility

期刊：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

ISSN：

0950-5423

年：

2024

卷：

期：

页码：

4583-4592

DOI：

10.1111/ijfs.17182

基金类别：

Research Project of Wuhan Polytechnic University [2021Y07]; Open project programme of Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education [2020JYBQGDKFB21]

机构署名：

本校为第一且通讯机构

院系归属：

食品科学与工程学院

摘要：

This research delved into the role of gluten fractions on digestion, physical properties and structure of wheat starch (WS)–lauric acid (LA) system under non-alkaline/alkaline conditions. Results showed that gluten fractions decreased the digestion of WS with LA and gliadin had greater effect on the digestion of WS with LA under non-alkaline/alkaline conditions than glutenin. Specifically, gliadin increased RS content of WS with LA by 70.99% and 84.89%, respectively, under non-alkaline and alkaline conditions. The diminished in WS digestion ca...

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Gluten fractions unevenly altered the digestion and physical properties of wheat starch-lauric acid system under non-alkaline/alkaline conditions

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