Potato starch modified by Streptococcus thermophilus GtfB enzyme has low viscoelastic and slowly digestible properties
Dan Li, Xuexia Fu, Siyu Mu, Fei Teng, Yakun Zhao, Jingchao Fu, Byung-Hoo Lee, Yanli Ma, Jian Zhao, Jumin Hou, Xiaolei Li, Zhiyao Li
Topics & Concepts
AmylopectinStarchAmyloseChemistryPolysaccharidePotato starchFood sciencePostprandialBiochemistryGlycogen branching enzymeStreptococcus thermophilusEnzymeGlycogenBiologyGlycogen synthaseDiabetes mellitusLactobacillusEndocrinologyFermentationFood composition and propertiesMicrobial Metabolites in Food BiotechnologyEnzyme Production and Characterization