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Improving waxy rice starch functionality through branching enzyme and glucoamylase: Role of amylose as a viable

Li Guo1, Jiahao Li1, Yifan Gui1

  • 1State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China; No.3501, Daxue Rd., Changqing District, Qilu University of Technology (Shandong Academy of Sciences), Jinan, Shandong Province, 250353, China.

Carbohydrate Polymers
|January 1, 2020
PubMed

Keywords:
AmyloseBranching enzyme and glucoamylaseMolecular structurePhysicochemical propertiesWaxy rice starch

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