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Amylosucrase-modified waxy potato starches recrystallized with amylose: The role of amylopectin chain length in formation of low-digestible fractions

Food chemistry, v.318, 2020년, pp.126490 -   

Kim, Ha Ram (Department of Agricultural Biotechnology, Seoul National University) ,  Choi, Seung Jun (Department of Food Science and Technology, Seoul National University of Science and Technology) ,  Choi, Hee-Don (Research Division of Strategic Food Technology, Korea Food Research Institute) ,  Park, Cheon-Seok (Department of Food Science and Biotechnology, Kyunghee University) ,  Moon, Tae Wha (Department of Agricultural Biotechnology, Seoul National University)

Abstract AI-Helper 아이콘AI-Helper

Abstract This study examined the contribution of amylose to the organization of each starch fraction in recrystallized starch. Amylosucrase (AS)-modified waxy potato starches with different branch chain lengths were completely solubilized with amylose (3:1 ratio) and recrystallized at 4 °C for ...

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