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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...

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Detalles Bibliográficos
Autores principales:	Li, Ruomin, Zhang, Huanxin, Pan, Saikun, Zhu, Mengwei, Zheng, Yi
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	American Chemical Society 2022
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

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