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

Author:

Martínez Mario M.,Pico Joana,Gómez Manuel

Funder

Spanish Ministry of Education, Culture and Sport

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference53 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. On the use of differential solubility in aqueous ethanol solutions to narrow the DP range of food-grade starch hydrolysis products;Balto;Food Chemistry,2016

4. Effects of acetone, ethanol, isopropanol, and dimethyl sulfoxide on amylose-iodine complex;Barret;Journal of Macromolecular Science, Part A: Pure and Applied Chemistry,1998

5. Amylose and amylopectin content of starches determined by their iodine complex formation;Bates;Journal of the American Chemical Society,1943

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