Preparation of Slowly Digested Corn Starch Using Branching Enzyme and Immobilized α-Amylase-Reference-Cited by-同舟云学术

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Preparation of Slowly Digested Corn Starch Using Branching Enzyme and Immobilized α-Amylase

Published:2022-05-19 Issue:21 Volume:7 Page:17632-17640
ISSN:2470-1343
Container-title:ACS Omega
language:en
Short-container-title:ACS Omega

Author:

Li Ruomin¹²^ORCID,Zhang Huanxin¹,Pan Saikun²,Zhu Mengwei¹,Zheng Yi¹

Affiliation:

1. School of Food Science and Technology, Jiangsu Agri-animal Husbandry Vocational College, Taizhou 225300, People’s Republic of China

2. College of Food Science and Engineering, Jiangsu Ocean University, Lianyungang 222005, People’s Republic of China

Funder

Qinglan Project of Jiangsu Province of China

Jiangsu Agri-animal Husbandry Vocational College

Taizhou Municipal Government

Publisher

American Chemical Society (ACS)

Subject

General Chemical Engineering,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acsomega.2c00462

Reference43 articles.

1. Digestion of the polysaccharides of some cereal foods in the human small intestine

2. Slowly digestible starch – its structure and health implications: a review

3. Physicochemical and structural properties of debranched waxy rice, waxy corn and waxy potato starches

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1. Improving paste stabilities of cassava starch through molecular density after maltogenic amylase and transglucosidase;Food Chemistry;2025-01

2. Porous corn starch granules as effective host matrices for encapsulation and sustained release of curcumin and resveratrol;Carbohydrate Polymers;2024-06

3. Modification of the bioactivity, digestibility and rheological behaviour of different millets by lactic acid fermentation;International Journal of Food Science & Technology;2024-02-25

4. A newly synthesized magnetic nanoparticle coated with glycidyl methacrylate monomer and 1,2,4-Triazole: Immobilization of α-Amylase from Bacillus licheniformis for more reuse, stability, and activity in the presence of H2O2;Bioorganic Chemistry;2024-02

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