Slowly digestible property of highly branched α-limit dextrins produced by 4,6-α-glucanotransferase from Streptococcus thermophilus evaluated in vitro and in vivo
Jae-Jin Ryu, Xiaolei Li, Eun‐Sook Lee, Dan Li, Byung-Hoo Lee
Topics & Concepts
ChemistryIn vivoStarchFood scienceIngredientMaltoseAmyloseIn vitroPostprandialStreptococcus thermophilusBiochemistryBiologyBiotechnologyFermentationSucroseLactobacillusInsulinFood composition and propertiesEnzyme Production and CharacterizationMicrobial Metabolites in Food Biotechnology