Effects of reaction condition on glycosidic linkage structure, physical–chemical properties and in vitro digestibility of pyrodextrins prepared from native waxy maize starch
Jiaping Chen, Jingjing Xiao, Zhenya Wang, Hui Cheng, Ying Zhang, Binbin Lin, Li‐Qiang Qin, Yanjie Bai
Topics & Concepts
Glycosidic bondChemistryStarchHydrolysisBranching (polymer chemistry)AmylaseSteric effectsGlycogen branching enzymeFood scienceIn vitroCarbohydrateChemical structureSolubilityResistant starchEnzymeOrganic chemistryStereochemistryBiochemistryGlycogen synthaseFood composition and propertiesMicrobial Metabolites in Food BiotechnologyEnzyme Production and Characterization