Partial branching enzyme treatment increases the low glycaemic property and α-1,6 branching ratio of maize starch-Reference-Cited by-同舟云学术

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

Published:2014-12 Issue: Volume:164 Page:502-509
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

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

Funder

National Natural Science Foundation of China

China 12th Five-year Plan of National Science and Technology Support

Science & Technology Pillar Program of Jiangsu Province

Open Project Program of State Key Laboratory of Food Science and Technology

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference44 articles.

1. The X-ray crystallographic structure of Escherichia coli branching enzyme;Abad;Journal of Biological Chemistry,2002

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

3. Physical properties of starch;Bailey;Journal of Biological Chemistry,1961

4. On the building block and backbone concepts of amylopectin structure;Bertoft;Cereal Chemistry,2013

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

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1. Highly-branched modification of starch: An enzymatic approach to regulating its properties;Food Hydrocolloids;2024-02

2. Improving the thermal stability and branching efficiency of Pyrococcus horikoshii OT3 glycogen branching enzyme;International Journal of Biological Macromolecules;2024-01

3. Biosynthesis of maltodextrin-derived glucan dendrimer using microbial branching enzyme;Food Chemistry;2023-10

4. Designing a Specific Pretreatment on Corn Starch to Facilitate Enzymatic Rearrangement of Glycosidic Bonds for Efficiently Reducing Starch Digestibility;Journal of Agricultural and Food Chemistry;2023-07-26

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