Sequential maltogenic α-amylase and branching enzyme treatment to modify granular corn starch
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DOI: 10.1016/j.foodhyd.2021.106904
Abstract: Abstract Due to the semi-crystalline structure of native starch granules, enzymatic modification of these solid, raw, entities by branching enzyme (BE) is limited. Here, we describe a method to efficiently modify starch by BE after… read more here.
Keywords: branching enzyme; treatment; maltogenic amylase; sequential maltogenic ... See more keywords