Impact of maltogenic α-amylase on the structure of potato starch and its retrogradation properties-Reference-Cited by-同舟云学术

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Impact of maltogenic α-amylase on the structure of potato starch and its retrogradation properties

Published:2020-02 Issue: Volume:145 Page:325-331
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Chen Xiaopei,Zhang Lei,Li Xu,Qiao Yan,Zhang Yajuan,Zhao Yuqiang,Chen Jian,Ye Xianfeng,Huang Yan,Li Zhoukun,Cui Zhongli

Funder

Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference34 articles.

1. Starch: Physicochemical and functional aspects;Eliasson,2017

2. Effect of different β-glucans on the gelatinisation and retrogradation of rice starch;Banchathanakij;Food Chem.,2009

3. Retrogradation behavior of corn starch treated with 1, 4-α-glucan branching enzyme;Li;Food Chem.,2016

4. Bread staling: molecular basis and control;Gray;Compr. Rev. Food Sci. F.,2003

5. Structure of waxy maize starch hydrolyzed by maltogenic α-amylase in relation to its retrogradation;Grewal;J. Agr. Food Chem.,2015

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