Interaction between Amylose and Tea Polyphenols Modulates the Postprandial Glycemic Response to High-Amylose Maize Starch

High-amylose maize starch (HAM) is a common source material to make resistant starch with its high content of amylose (>70%). In the current investigation, the self-assembly of amylose in the presence of bioactive tea polyphenols (TPLs) and resulting slow digestion property of starch were explore...

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Bibliographic Details
Published in:	Journal of agricultural and food chemistry 2013-09, Vol.61 (36), p.8608-8615
Main Authors:	Chai, Yanwei, Wang, Mingzhu, Zhang, Genyi
Format:	Article
Language:	English
Subjects:	amylose Amylose - chemistry Amylose - pharmacology Amylose - ultrastructure animal models Animals Biological and medical sciences Blood Glucose - metabolism Coffee, tea and other stimulative beverage industries corn starch crystal structure digestion Drug Interactions Food industries Fundamental and applied biological sciences. Psychology glycemic control hydrogen bonding Hyperglycemia - drug therapy iodine Kinetics Male Mice Microscopy, Electrochemical, Scanning molecular weight polyphenols Polyphenols - pharmacology resistant starch spectral analysis Starch - chemistry Starch and starchy product industries storage modulus tea Tea - chemistry viscosity X-radiation Zea mays - chemistry
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