Enzymatic modification of wheat starch by a novel maltotetraose-forming amylase from Atopomonas hussainii to retard retrogradation and improve bread quality
Yuchuan Wang, Hao-Wei Ning, Qiaojuan Yan, Haijie Liu, Yanxiao Li, Zhengqiang Jiang
Topics & Concepts
AmylaseStarchRetrogradation (starch)Food scienceChemistryEnzymeAmyloseBiochemistryEnzyme Production and CharacterizationPhytase and its ApplicationsFood composition and properties