Effect of modification by maltogenic amylase and branching enzyme on the structural and physicochemical properties of sweet potato starch

This study provides a theoretical foundation for retarding the retrogradation of starch, which can improve food quality and extend the shelf-life of enzymatically modified starchy foods.PMID:37003378 | DOI:10.1016/j.ijbiomac.2023.124234
Source: International Journal of Biological Macromolecules - Category: Biochemistry Authors: Source Type: research