Tailoring Digestibility of Starches by Chain Elongation Using Amylosucrase from Neisseria polysaccharea via a Zipper Reaction Mode-Reference-Cited by-同舟云学术

Tailoring Digestibility of Starches by Chain Elongation Using Amylosucrase from Neisseria polysaccharea via a Zipper Reaction Mode

Published:2019-12-06 Issue:1 Volume:68 Page:225-234
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Wang Ren¹^ORCID,Zhang Tianqi¹,He Jian¹,Zhang Hao¹²,Zhou Xing¹,Wang Tao¹,Feng Wei¹,Chen Zhengxing¹^ORCID

Affiliation:

1. State Key Laboratory of Food Science and Technology, National Engineering Laboratory for Cereal Fermentation Technology, Jiangsu Provincial Research Centre for Bioactive Product Processing Technology, and School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People’s Republic of China

2. Department of Food Science, The University of Tennessee, Knoxville, Tennessee 37996, United States

Funder

National First-Class Discipline Program of Food Science and Technology

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.9b05087

Reference44 articles.

1. Interaction between Amylose and Tea Polyphenols Modulates the Postprandial Glycemic Response to High-Amylose Maize Starch

2. Structure, Physical, and Digestive Properties of Starch from wx ae Double-Mutant Rice