A cold-active 1,4-α-glucan branching enzyme from Bifidobacterium longum reduces the retrogradation and enhances the slow digestibility of wheat starch
Dan Li, Fei Teng, Yong Wang, Yakun Zhao, Liyuan Dai, Xuexia Fu, Xiaolei Li
Topics & Concepts
Bifidobacterium longumRetrogradation (starch)GlucanFood scienceStarchChemistryPolysaccharideBifidobacteriumEnzymeAmylopectinBiochemistryFermentationLactobacillusAmyloseFood composition and propertiesEnzyme Production and CharacterizationMicrobial Metabolites in Food Biotechnology