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Oat β-glucan-amino acid/peptide conjugates were prepared through Maillard reaction between oat β-glucan and amino acid/peptide. FT-IR, high performance size exclusion chromatography (HPSEC), and rheometry were used to characterize the structural and rheological properties of the amino acid/peptide conjugates. The results showed that the amino acid and peptide were successfully bonded with oat β-glucan...
Corn starch was modified with amino acid by heat-moisture treatment (HMT) to investigate the formation of slowly digestible starch (SDS). SDS content in native corn starch and heat-moisture treated corn starch were 17.91% and 4.35% respectively, while the maximum SDS content in amino acid-heat treated starches (HMT-amino acid) reached 41.07%. HMT-Lys displayed reduced birefringence brightness at the...
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