Variations in the Impact of Gingerols’ Conversion to Shogaols on the Properties of Corn Starch with Different Amylose Contents

Variations in the Impact of Gingerols’ Conversion to Shogaols on the Properties of Corn Starch with Different Amylose Contents

The polyphenol–starch complex has become a hot research topic since it is evident that this modification method can alter the physicochemical properties of starch as well as improve its nutritional value. This work aimed to evaluate the effect of ginger polyphenol gingerols (GNs) and shogaols (SNs)...

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Bibliographic Details
Main Authors: Zhong Han, Wenhao Xiao, Yuhuan Geng, Diejia Cai, Xin’an Zeng, Wei Zhao, Wenhong Gao, Ji Ma
Format: Article
Language:English
Published: MDPI AG 2024-12-01
Series:Foods
Subjects:
gingerols
shogaols
corn starch
amylose
interaction
structural properties
Online Access:https://www.mdpi.com/2304-8158/14/1/30
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