Structural characterization of rice starch in rice cake modified by Thermus scotoductus 4-α-glucanotransferase (TSαGTase)

Journal of Food Science

Volumn 72, Issue 6, 2007, Pages

  Seo, N S ^a,e   Roh, S A ^a   Auh, J H ^b   Park, J H ^c,e   Kim, Y R ^d   Park, K H ^c,e  

^a Samlip General Foods Co   (South Korea)

^b Chung Ang University   (South Korea)

^c CJ Corporation   (South Korea)

^d Seoul National University   (South Korea)

^e Seoul National University   (South Korea)

Author keywords

4 glucanotransferase (TS GTase); Rice cake; Starch retrogradation

Indexed keywords

4 ALPHA GLUCANOTRANSFERASE; 4 ALPHA-GLUCANOTRANSFERASE; AMYLOPECTIN; AMYLOSE; GLYCOGEN DEBRANCHING ENZYME; STARCH; UNCLASSIFIED DRUG;

ARTICLE; CHEMICAL STRUCTURE; CHEMISTRY; ENZYMOLOGY; FOOD HANDLING; METABOLISM; MOLECULAR WEIGHT; RICE; TEMPERATURE; THERMUS; TIME;

AMYLOPECTIN; AMYLOSE; FOOD TECHNOLOGY; GLYCOGEN DEBRANCHING ENZYME SYSTEM; MOLECULAR STRUCTURE; MOLECULAR WEIGHT; ORYZA SATIVA; STARCH; TEMPERATURE; THERMUS; TIME FACTORS;

THERMUS; THERMUS SCOTODUCTUS;

EID: 34547851183     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2007.00428.x     Document Type: Article

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