Impact of amylosucrase modification on the structural and physicochemical properties of native and acid-thinned waxy corn starch

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Impact of amylosucrase modification on the structural and physicochemical properties of native and acid-thinned waxy corn starch

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作者：Hao Zhang^a ; ^b ; ^c ; Xing Zhou^c ; Jian He^a ; ^b ; ^c ; Tao Wang^a ; ^b ; ^c ; Xiaohu Luo^a ; ^b ; ^c ; Li Wang^a ; ^b ; ^c ; Ren Wang^a ; ^b ; ^c ; ^{nedved_wr@jiangnan.edu.cn" class="auth_mail" title="E-mail the corresponding author} ; Zhengxing Chen^a ; ^b ; ^c ; ^{zxchen_2008@126.com" class="auth_mail" title="E-mail the corresponding author}
关键词：Amylosucrase ; Waxy corn starch ; Enzymatic elongation ; Resistant starch
刊名：Food Chemistry
出版年：2017
出版时间：1 April 2017
年：2017
卷：220
期：Complete
页码：413-419
全文大小：1340 K

文摘

•: Properties of amylosucrase-modified native and acid-thinned starches were studied.
•: Crystallinity of amylosucrase-modified starch decrease when reaction time increase.
•: Stability of amylosucrase-modified starch increase when reaction time increase.
•: Resistant starches was isolated from the modified starches.
•: Resistant starch content was affected by the fraction of intermediate and long chains.

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