Two-step modification of pullulanase and transglucosidase: A novel way to improve the gel strength and reduce the digestibility of rice starch
Dong‐Hui Geng, Ning Tang, Jing Gan, Yongqiang Cheng
Topics & Concepts
PullulanaseStarchHydrolysisChemistryFood scienceBranching (polymer chemistry)Ultimate tensile strengthReducing sugarChemical engineeringMaterials scienceSugarOrganic chemistryComposite materialEngineeringFood composition and propertiesEnzyme Production and CharacterizationProteins in Food Systems