Sweet potato starch modified by branching enzyme, β-amylase and transglucosidase
- 1 October 2018
- journal article
- research article
- Published by Elsevier BV in Food Hydrocolloids
- Vol. 83, 182-189
- https://doi.org/10.1016/j.foodhyd.2018.05.005
Abstract
No abstract availableKeywords
Funding Information
- National Natural Science Foundation of China (31771933)
- Anhui Department of Education of China (gxyqZD2016038)
This publication has 51 references indexed in Scilit:
- Enzyme-Synthesized Highly Branched Maltodextrins Have Slow Glucose Generation at the Mucosal α-Glucosidase Level and Are Slowly Digestible In VivoPLOS ONE, 2013
- Stabilization of semi-solid-state starch by branching enzyme-assisted chain-transfer catalysis at extreme substrate concentrationBiochemical Engineering Journal, 2013
- Autoantibodies against Muscarinic Type 3 Receptor in Sjögren's Syndrome Inhibit Aquaporin 5 TraffickingPLOS ONE, 2013
- Relations between Molecular, Crystalline, and Lamellar Structures of AmylopectinBiomacromolecules, 2012
- Amylase action pattern on starch polymersBiologia, 2008
- Mechanistic Investigation of a Starch-Branching Enzyme Using Hydrodynamic Volume SEC AnalysisBiomacromolecules, 2008
- Effects of Structural Imperfection on Gelatinization Characteristics of Amylopectin Starches with A- and B-Type CrystallinityBiomacromolecules, 2007
- Effect of glycerol monostearate on the physico-chemical, thermal, rheological and noodle making properties of corn and potato starchesFood Hydrocolloids, 2005
- Physicochemical Properties of Starches Obtained from Three Varieties of Chinese Sweet PotatoesJournal of Food Science, 2003
- Fine Structure of the Main Transition in Amorphous Polymers: Entanglement Spacing and Characteristic Length of the Glass Transition. Discussion of ExamplesMacromolecules, 1996