International Journal of Molecular Sciences | |
Effect of Enzymatic Treatment of Different Starch Sources on the |
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Mirosᐪw Marek Kasprzak2  Helle Nygaard Lærke2  Flemming Hofmann Larsen1  Knud Erik Bach Knudsen2  Sven Pedersen3  | |
[1] Department of Food Science, Faculty of Life Science, University of Copenhagen, Rolighedsvej 30, Frederiksberg C DK-1958, Denmark; E-Mail:;Department of Animal Science, Faculty of Science and Technology, Aarhus University, P.O. Box 50, Tjele 8830, Denmark; E-Mails:;Novozymes A/S, Krogshøjvej 36, Bagsværd DK-2880, Denmark; E-Mails: | |
关键词: branching enzyme; α-1; 6-linkages; wheat; waxy maize; potato; | |
DOI : 10.3390/ijms13010929 | |
来源: mdpi | |
【 摘 要 】
Gelatinized wheat, potato and waxy maize starches were treated enzymatically in order to increase the degree of branching of the amylopectin fraction and thereby change the starch degradation profile towards a higher proportion of slowly digestible starch (SDS). The materials were characterized by single-pulse 1H HR-MAS NMR spectroscopy and
【 授权许可】
CC BY
© 2012 by the authors; licensee Molecular Diversity Preservation International, Basel, Switzerland.
【 预 览 】
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RO202003190046278ZK.pdf | 265KB | download |