Inhibitory effect of chlorogenic acid on digestion of potato starch
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- 作者：Zida Karima ; fszmk@leeds.ac.uk" class="auth_mail" title="E-mail the corresponding author ; Melvin Holmesb ; prcmjh@leeds.ac.uk" class="auth_mail" title="E-mail the corresponding author ; Caroline Orfilaa ; 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
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Chlorogenic acid inhibits the digestion of isolated potato starch both competitively and non-competitively.
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Five commercial potato varieties were analysed for phenolic content and starch digestibility.
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Digestibility is affected by multiple factors including phenolic, dry matter and starch content.