2022
DOI: 10.1038/s41598-022-17476-6
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Further slowing down of hydrolysis of amylose heated with black soybean extract by treating with nitrite under gastric conditions

Abstract: Black soybean (BSB), which contains cyanidin-3-O-glucoside (C3G) and procyanidins, is cooked with rice in Japan. The color of the cooked rice is purplish red due to the binding of C3G and reddish oxidation products of procyanidins. These components can slowdown pancreatin-induced hydrolysis of amylose more significantly than the hydrolysis of amylopectin, and can react with nitrous acid in the stomach. This manuscript deals with the effects of nitrous acid on pancreatin-induced hydrolysis of amylose heated wit… Show more

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