Enzyme modification of starch with amylomaltase results in increasing gel melting point

Carbohydrate Polymers

Volumn 78, Issue 1, 2009, Pages 72-79

  Hansen, Michael Riis ^a   Blennow, Andreas ^a   Pedersen, Sven ^b   Engelsen, Søren B ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b NOVOZYMES A S   (Denmark)

Author keywords

Amylomaltase; Branching enzyme; Chemometrics; Differential scanning calorimetry; Enzyme modified starch

Indexed keywords

AMYLOMALTASE; BRANCHING ENZYME; CHAIN LENGTH DISTRIBUTION; CHEMOMETRICS; DATA SETS; ENZYME MODIFICATION; GEL FORMATION; GLUCANOTRANSFERASE; HIGHLY-CORRELATED; LONG CHAINS; MAIZE STARCH; MELTING PROPERTIES; MODIFIED STARCHES; PEA STARCH; PEAK TEMPERATURES; POTATO STARCHES; STARCH-BASED; TWO-COMPONENT;

AMPLITUDE MODULATION; CALORIMETERS; DIFFERENTIAL SCANNING CALORIMETRY; DYNAMIC POSITIONING; ENZYMES; GELATION; GELS; MELTING POINT; PERCOLATION (SOLID STATE); PRINCIPAL COMPONENT ANALYSIS; SCANNING; THERMODYNAMIC PROPERTIES;

STARCH;

PISUM SATIVUM; SOLANUM TUBEROSUM; ZEA MAYS;

EID: 67649803133     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2009.04.006     Document Type: Article

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