Synergistic maltogenic α-amylase and branching treatment to produce enzyme-resistant molecular and supramolecular structures in extruded maize matrices

Food Hydrocolloids

Volumn 58, Issue , 2016, Pages 347-355

  Martínez, Mario M ^a   Pico, Joana ^a   Gómez, Manuel ^a  

^a UNIVERSITY OF VALLADOLID   (Spain)

Author keywords

Branching enzyme; Extrusion; Isomaltooligosacharides; Maize flour; Maize starch; Maltogenic amylase

Indexed keywords

AMYLASES; AMYLOPECTINS; CHAINS; CYCLODEXTRINS; ORGANIC SOLVENTS; SUPRAMOLECULAR CHEMISTRY;

AMYLOSE CHAINS; BRANCHING ENZYME; ENZYMATIC TREATMENTS; ISOMALTOOLIGOSACHARIDE; LONG LINEAR; MAIZE FLOUR; MAIZE STARCH; MALTOGENIC Α-AMYLASE; SHORTER CHAINS; SUPRAMOLECULAR STRUCTURE;

ETHANOL;

EID: 84960892000     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.02.027     Document Type: Article

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