Improvement of starch fine structure, physicochemical properties and digestive characteristics of adlay seeds by fermentation with Lactobacillus plantarum and Lactobacillus paracasei.
- 2026-04
- International journal of biological macromolecules 355
- Shuang Xu
- Weijie Qi
- Yaxing Xie
- Jianjun Cheng
- Qingfeng Ban
- PubMed: 41861878
- DOI: 10.1016/j.ijbiomac.2026.151547
- Low evidence
These structural modifications led to a significant increase in resistant starch content from 25.44% to 32.26% and a 16.18% reduction in rapidly digestible starch.
- Effect
- Beneficial
- Effect size
- Moderate
- Significant
- Yes