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A Study on the in vitro Digestibility of Hydroxypropyl Starches by Pancreatin
Author(s) -
Leegwater D. C.,
Luten J. B.
Publication year - 1971
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19710231204
Subject(s) - chemistry , ferricyanide , in vitro , food science , chromatography , digestion (alchemy) , degree (music) , protein digestibility , biochemistry , physics , acoustics
A study was made of the digestibility of hydroxypropyl starches by a relatively large amount of pancreatin. The digestibility was estimated from the reduction of an alkaline ferricyanide solution by the digests. It was found that the digestibility decreased exponentially with increasing degree of substitution.
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