The Role of Amylose-LPC Inclusion Complexation
Salomeh Ahmadi-Abhari
Broschiertes Buch

The Role of Amylose-LPC Inclusion Complexation

on the Functional Properties and Digestibility of Wheat Starch

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Starch is the largest source of carbohydrates in human foods. It is a key component of staple foods like wheat, rice and potato. In addition, starch has been widely used in food products to modify texture, to control water mobility and to maintain the overall product quality during storage. Enzymatic degradation of starch results in glucose and due to this, starch in staple foods has been implicated in complications related to obesity, type II diabetes etc. Based on this, it becomes obvious that the rate of starch digestion is very important. A slow rate is considered positive since it leads t...