Partial branching enzyme treatment increases the low glycaemic property and α-1,6 branching ratio of maize starch

Food Chemistry

Volumn 164, Issue , 2014, Pages 502-509

  Li, Xingfeng ^a,b   Miao, Ming ^b   Jiang, Huan ^b   Xue, Jiangchao ^a   Jiang, Bo ^b   Zhang, Tao ^b   Gao, Yaqi ^a   Jia, Yingmin ^a  

^a HEBEI UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

^b JIANGNAN UNIVERSITY   (China)

Author keywords

Branching density; Branching enzyme; Chain length; Keywords; Slow digestion property; Starch

Indexed keywords

CHAIN LENGTH; ENZYMES; MOLECULAR WEIGHT DISTRIBUTION; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; STARCH;

BRANCHED STRUCTURES; BRANCHING DENSITY; BRANCHING ENZYME; ENZYME TREATMENT; KEYWORDS; LOW MOLECULAR WEIGHT; SLOW DIGESTION PROPERTY; SLOWLY DIGESTIBLE STARCH; BRANCHING RATIO; MAIZE STARCH;

STARCH; CHAIN LENGTH;

1,4 ALPHA GLUCAN BRANCHING ENZYME; AMYLOSE; STARCH; AMYLASE; AMYLOPECTIN; GLUCAN; IODINE; POLYSACCHARIDE;

ARTICLE; CONTROLLED STUDY; DIGESTION; ENZYME STRUCTURE; ENZYME THERAPY; HYDROLYSIS; MAIZE; MOLECULAR WEIGHT; NONHUMAN; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; SYNTHESIS; CROSS LINKING; ENZYME MODIFICATION; GLYCOSYLATION; MACROMOLECULE; POLYMERIZATION; PROTON NUCLEAR MAGNETIC RESONANCE; CHEMISTRY;

1,4-ALPHA-GLUCAN BRANCHING ENZYME; AMYLOSE; DIGESTION; HYDROLYSIS; MAGNETIC RESONANCE SPECTROSCOPY; MOLECULAR WEIGHT; STARCH; ZEA MAYS;

EID: 84902197473     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.05.074     Document Type: Article

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