Effect of Modification by β-Amylase and α-Glucosidase on the Structural and Physicochemical Properties of Maize Starch.

As shown in Table 4 , the enthalpy of pasting of double enzyme-modified amylose showed a decreasing trend; with the increase in enzyme addition, the number of long chains decreased, the proportion of short chains increased, the content of amylose decreased, and the content of amylose that needs to open the double-helix structure decreased, which in turn decreased the ΔH. 3.8.

also in 47,180 other papers