The underlying mechanism of resistant starch production through esterification a substitution or crosslinking by citric, malic, and lactic acid after freezing pre-treatment: Comparative study on production efficiency, digestibility, pasting, and thermal properties.

• Tác giả: Elahe Abedi, Najmeh Oliyaei, Mehran Sayadi, Peng Zhang
• Ngôn ngữ: eng
• Ký hiệu phân loại: 344.041 *Medical personnel and their activities
• Thông tin xuất bản: England : Food chemistry , 2025
• Bộ sưu tập: NCBI
• ID: 551996

Tóm tắt

This study investigates the efficiency of resistant starch production by malic, citric, and lactic acids after freezing-thawing pre-treatments led to an increase in degree of substitution (DS) for esterified FTFS (EFTFS) than esterified native starch (ENS). EFTFS and ENS exhibit new characteristic peaks absorption peaks near 1760 cm