Hydrolysis of amylopectin by amylolytic enzymes: structural analysis of the residual amylopectin population-Reference-Cited by-同舟云学术

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Hydrolysis of amylopectin by amylolytic enzymes: structural analysis of the residual amylopectin population

Published:2010-01 Issue:2 Volume:345 Page:235-242
ISSN:0008-6215
Container-title:Carbohydrate Research
language:en
Short-container-title:Carbohydrate Research

Author:

Bijttebier Annabel,Goesaert Hans,Delcour Jan A.

Funder

Research Fund K.U. Leuven

Fund for Scientific Research

Publisher

Elsevier BV

Subject

Organic Chemistry,Biochemistry,General Medicine,Analytical Chemistry

Reference44 articles.

1. The influence of amylose and amylopectin characteristics on gelatinization and retrogradation properties of different starches

2. Rice starches. I. Structural aspects provide insight into crystallinity characteristics and gelatinisation behaviour of granular starch

3. Rice starches. II. Structural aspects provide insight into swelling and pasting properties

4. Rice starches. III. Structural aspects provide insight in amylopectin retrogradation properties and gel texture

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2. A recombinant amylomaltase from Thermus thermophilus STB20 can tailor the macromolecular characteristics of tapioca starch through its transglycosylation activity;Food Bioscience;2024-06

3. Comparative analysis of granular starch hydrolysis and multi-structural changes by diverse α-amylases sources: Insights from waxy rice starch;Food Chemistry;2024-06

4. Analysis of the action pattern of sequential α-amylases from B. stearothermophilus and B. amyloliquefaciens on highly concentrated soluble starch;Carbohydrate Polymers;2023-11

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