Preparation of Slowly Digested Corn Starch Using Branching Enzyme and Immobilized α-Amylase
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DOI: 10.1021/acsomega.2c00462
Abstract: 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… read more here.
Keywords: branching enzyme; starch; amylase; corn starch ... See more keywords