Branch chain elongation by amylosucrase: Production of waxy corn starch with a slow digestion property

Food Chemistry

Volumn 152, Issue , 2014, Pages 113-120

  Kim, Bo Kyung ^a   Kim, Hye In ^a   Moon, Tae Wha ^a,b   Choi, Seung Jun ^c  

^a Seoul National University   (South Korea)

^b Seoul National University   (South Korea)

^c Seoul National University of Science and Technology   (South Korea)

Author keywords

Amylosucrase; Branched chain length distribution; Digestion; Slowly digestible starch; Waxy corn starch

Indexed keywords

CHAINS; SLUDGE DIGESTION; STRUCTURAL PROPERTIES;

AMYLOSUCRASE; CHAIN ELONGATION; CHAIN LENGTH DISTRIBUTION; CRYSTALLINE STRUCTURE; DEGREE OF POLYMERISATION; RELATIVE CRYSTALLINITY; SLOWLY DIGESTIBLE STARCH; WAXY CORN STARCH;

STARCH;

AMYLOSUCRASE; GLUCOSYLTRANSFERASE; STARCH; UNCLASSIFIED DRUG; WAXY CORN STARCH;

ARTICLE; CONTROLLED STUDY; CRYSTAL STRUCTURE; DIGESTION; ENTHALPY; MELTING POINT; POLYMERIZATION; REACTION TIME; X RAY DIFFRACTION;

ZEA MAYS;

AMYLOSUCRASE; BRANCHED CHAIN LENGTH DISTRIBUTION; DIGESTION; SLOWLY DIGESTIBLE STARCH; WAXY CORN STARCH;

BACTERIAL PROTEINS; BIOCATALYSIS; DIGESTION; GLUCOSYLTRANSFERASES; MOLECULAR STRUCTURE; NEISSERIA; PLANT EXTRACTS; STARCH; ZEA MAYS;

EID: 84890488296     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.11.145     Document Type: Article

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