Highly branched dextrin prepared from high-amylose maize starch using waxy rice branching enzyme (WRBE)
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- 作者：Yaoqi Tiana ; b ; Huangli Chena ; b ; Xiwen Zhanga ; b ; Jinling Zhana ; c ; zjinling@jiangnan.edu.cn" class="auth_mail" title="E-mail the corresponding author ; Zhengyu Jina ; b ; Jinpeng Wanga ; b
- 关键词：Developing waxy rice ; Branching enzyme ; High-amylose maize starch ; Highly branched dextrin
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：15 July 2016
- 年：2016
- 卷：203
- 期：Complete
- 页码：530-535
- 全文大小：451 K
文摘
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Branching enzyme (BE) was isolated from the developing waxy rice seeds.
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The hydrolysis and the transglycosylation abilities of the BE were evaluated.
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BE catalyzed HAMS to form a new dextrin with highly branched side chains.
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BE might inhibit starch retrogradation and control the blood glucose level.