Ethanol pretreatment increases the efficiency of maltogenic α-amylase and branching enzyme to modify the structure of granular native maize starch
Yuyue Zhong, Klaus Herburger, Jinchuan Xu, Jacob J. K. Kirkensgaard, Bekzod Khakimov, Aleksander Riise Hansen, Andreas Blennow
Topics & Concepts
AmylopectinAmyloseStarchChemistryGranule (geology)AmylaseRetrogradation (starch)CrystallinityGlycogen branching enzymeEthanolPolysaccharideFood scienceCatalysisEnzymeNuclear chemistryBiochemistryCrystallographyMaterials scienceComposite materialGlycogen synthaseFood composition and propertiesEnzyme Production and CharacterizationMicrobial Metabolites in Food Biotechnology