Preparation of slowly digestible sweet potato Daeyumi starch by dual enzyme modification.

A Ra Jo,Ha Ram Kim,Seung Jun Choi,Joon Seol Lee,Mi Nam Chung,Seon Kyeong Han,Cheon-Seok Park,Tae Wha Moon

Carbohydrate Polymers（2016）

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摘要

•Glycogen branching enzyme and amylosucrase were employed for modification of starch.•Branch density and chain length distribution of amylopectin were altered.•Dual enzymatic modification enhanced the contents of SDS and RS in sweet potato starch.•Promoted retrogradation brought slow digestion property to the modified starch.

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关键词

Amylosucrase,Branching enzyme,Enzymatic modification,Slowly digestible starch,Sweet potato starch

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