Enzymatic modification of potato starch by amylosucrase according to reaction temperature: Effect of branch-chain length on structural, physicochemical, and digestive properties
Dong-Hyun Jung, Cheon‐Seok Park, Hyun‐Seok Kim, Tae Gyu Nam, Byung-Hoo Lee, Moo‐Yeol Baik, Sang‐Ho Yoo, Dong‐Ho Seo
Topics & Concepts
Resistant starchChemistryElongationStarchAmyloseSwellingEnzymeSolubilityFood scienceBiochemistryChemical engineeringOrganic chemistryMaterials scienceUltimate tensile strengthMetallurgyEngineeringFood composition and propertiesPhytase and its ApplicationsMicrobial Metabolites in Food Biotechnology