Development of Freeze-Thaw Stable Starch through Enzymatic Modification

The use of unmodified starch in frozen foods can cause extremely undesirable textural changes after the freeze-thaw process. In this study, using cyclodextrin glucanotransferase (CGTase) and branching enzymes, an amylopectin cluster with high freeze-thaw stability was produced, and was named CBAC. I...

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Detalles Bibliográficos
Autores principales: Woo, Seung-Hye, Kim, Ji-Soo, Jeong, Hyun-Mo, Shin, Yu-Jeong, Hong, Jung-Sun, Choi, Hee-Don, Shim, Jae-Hoon
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8535135/
https://www.ncbi.nlm.nih.gov/pubmed/34681318
http://dx.doi.org/10.3390/foods10102269

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8535135/
https://www.ncbi.nlm.nih.gov/pubmed/34681318
http://dx.doi.org/10.3390/foods10102269

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