کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
5137647 1494532 2017 9 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
In vitro fermentabilities of raw and cooked canna starches and their derivatives
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
In vitro fermentabilities of raw and cooked canna starches and their derivatives
چکیده انگلیسی
The undigested residues remaining after amylase hydrolysis of raw and cooked canna starches, including native, retrograded, retrograded debranched, heat-moisture treated (HMT), hydroxypropylated and cross-linked starches, were in vitro fermented with pig cecal content. Fermentation of raw native canna starch generated butyric acid as a main short-chain fatty acid (SCFA), while acetic acid was a major component of SCFAs derived from raw modified starches. For cooked starches, the highest butyric acid concentration was found in cross-linked starch (28.8 mM), followed by retrograded debranched starch (26.0 mM). On the basis of initial weight of starches, retrograded debranched starch was the best substrate since it produced the highest amounts of SCFAs (295.7 mmol/100 g starch) and butyric acid (86.8 mmol/100 g starch) after 3 d of fermentation.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Functional Foods - Volume 34, July 2017, Pages 461-469
نویسندگان
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