Article ID Journal Published Year Pages File Type
7601632 Food Chemistry 2013 10 Pages PDF
Abstract
► Amylosucrase (AS) reaction improved resistant starch (RS) content of cereal starch. ► Maximum RS contents were obtained for AS-treated starches of waxy genotype. ► AS reaction occurred mainly on non-reducing ends of amylopectin branch-chains. ► Amylose was not a preferable substrate for AS reaction.
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
Effects of amylosucrase treatment on molecular structure and digestion resistance of pre-gelatinised rice and barley starches
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