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Preparation of Slowly Digested Corn Starch Using Branching Enzyme and Immobilized α-Amylase
[Image: see text] The aim of this study was to modify the digestibility and structure of corn starch by treatment with compound enzymes. Corn starch was treated with two enzymes (α-amylase, which catalyzes hydrolysis, and branching enzyme, a transglycosidase that catalyzes branch formation), and the...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
American Chemical Society
2022
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9161404/ https://www.ncbi.nlm.nih.gov/pubmed/35664616 http://dx.doi.org/10.1021/acsomega.2c00462 |