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Slow glucose release property of enzyme-synthesized highly branched maltodextrins differs among starch sources

Phatcharee Kittisuban1, Byung-Hoo Lee2, Manop Suphantharika3

  • 1Department of Biotechnology, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand; Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, West Lafayette, IN 47907, USA.

Carbohydrate Polymers
|April 8, 2014
PubMed

Keywords:
Branching enzymeGlucoseMaltodextrinSlowly digestible starchβ-Amylase

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