Inhibitory effect of chlorogenic acid on digestion of potato starch

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Inhibitory effect of chlorogenic acid on digestion of potato starch

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作者：Zida Karim^a ; ^{fszmk@leeds.ac.uk" class="auth_mail" title="E-mail the corresponding author} ; Melvin Holmes^b ; ^{prcmjh@leeds.ac.uk" class="auth_mail" title="E-mail the corresponding author} ; Caroline Orfila^a ; ^{c.orfila@leeds.ac.uk" class="auth_mail" title="E-mail the corresponding author}
关键词：Alpha amylase ; Starch ; Chlorogenic acid ; Enzyme kinetics ; Polyphenol ; Digestion ; Potato ; Solanum tuberosum
刊名：Food Chemistry
出版年：2017
出版时间：15 February 2017
年：2017
卷：217
期：Complete
页码：498-504
全文大小：808 K

文摘

class="label">•: Chlorogenic acid inhibits the digestion of isolated potato starch both competitively and non-competitively.
class="label">•: Five commercial potato varieties were analysed for phenolic content and starch digestibility.
class="label">•: Digestibility is affected by multiple factors including phenolic, dry matter and starch content.

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