Digestion kinetics of low, intermediate and highly branched maltodextrins produced from gelatinized starches with various microbial glycogen branching enzymes

Author:

Zhang XuewenORCID,Leemhuis Hans,van der Maarel Marc J.E.C.

Funder

China Scholarship Council

University of Groningen

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference36 articles.

1. The fine structure of cassava starch amylopectin. Part 2: Building block structure of clusters;Bertoft;International Journal of Biological Macromolecules,2010

2. On the mechanism of amylose branching by potato Q‐enzyme;Borovsky;The FEBS Journal,1976

3. Starch granules: Structure and biosynthesis;Buleon;International Journal of Biological Macromolecules,1998

4. Kinetics of α-amylase action on starch;Butterworth,2019

5. Analysis of starch amylolysis using plots for first-order kinetics;Butterworth;Carbohydrate Polymers,2012

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