Pea starch (Pisum sativum L.) with slow digestion property produced using β-amylase and transglucosidase-Reference-Cited by-同舟云学术

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Pea starch (Pisum sativum L.) with slow digestion property produced using β-amylase and transglucosidase

Published:2014-12 Issue: Volume:164 Page:317-323
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Shi Miaomiao,Zhang Zhiheng,Yu Shujuan,Wang Kai,Gilbert Robert G.,Gao Qunyu

Funder

State Key Program of National Natural Science of China

Guangdong Province Program of China

Australian Research Council Discovery

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference43 articles.

1. Starch with a slow digestion property produced by altering its chain length, branch density, and crystalline structure;Ao;Journal of Agricultural and Food chemistry,2007

2. Backer, D., & Saniez, M.-H. (2005). Soluble highly branched glucose polymers and their method of production. US Patent 2005/0142167A1.

3. Macromolecular features of starches determined by aqueous high-performance size exclusion chromatography;Bello-Pérez;Journal of Cereal Science,1998

4. Starch properties as affected by sorghum grain chemistry;Beta;Journal of the Science of Food and Agriculture,2001

5. Hydrolysis of amylopectin by amylolytic enzymes: Structural analysis of the residual amylopectin population;Bijttebier;Carbohydrate Research,2010

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