Residual amylopectin structures of amylase-treated wheat starch slurries reflect amylase mode of action

Food Hydrocolloids

Volumn 23, Issue 1, 2009, Pages 153-164

  Leman, Pedro ^a   Goesaert, Hans ^a   Delcour, Jan A ^a  

^a UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

Amylase; Amylopectin; Molecular properties; Partial hydrolysis; RVA

Indexed keywords

AMYLASES; AMYLOPECTINS; ASPERGILLUS; BACTERIOLOGY; CHAIN LENGTH; CHAINS; ENZYME ACTIVITY; HYDROLYSIS;

ACTIVITY LEVELS; AMYLOPECTIN STRUCTURE; ENZYMES ACTIVITY; MODE OF ACTION; MODELLING SYSTEMS; MOLECULAR BASIS; MOLECULAR PROPERTIES; PARTIAL HYDROLYSIS; RAPID VISCO ANALYSER; WHEAT STARCH;

FOOD PRODUCTS;

ASPERGILLUS ORYZAE; BACILLUS SUBTILIS; GEOBACILLUS STEAROTHERMOPHILUS; SUS; TRITICUM AESTIVUM;

EID: 47849118749     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2007.12.007     Document Type: Article

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