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- López-Barón, Nataly; Gu, Yuchen; Vasanthan, Thava; Hoover, Ratnajothi
- Food hydrocolloids 2017 v.69 pp. 19-27
- staple foods, etc ; boiling; confocal laser scanning microscopy; corn; differential scanning calorimetry; digestibility; hydrocolloids; hydrolysates; hydrolysis; insulin resistance; peas; plant proteins; pressure cooking; protein denaturation; proteinases; rice; soybeans; starch; wheat; wheat starch; North America; Show all 21 Subjects
- ... Wheat is a major staple food in North America. The rapidly digestible nature of cooked wheat starch is linked to a greater incidence of health issues regarding insulin resistance. Plant proteins and their hydrolysates have shown insulinotropic activity and inhibitory activity against targeted metabolic enzymes, however, their direct effects on the susceptibility of wheat starch to amylolytic hydro ...