More research is needed to establish a definite trend in α-(1,6) linkage formation, reduced amylose content and altered techno-functional properties of starch. 5 Comparative functionality analysis of 4,6-α-GTase with other starch-active enzymes A wide range of starch-active enzymes, particularly from GH13, GH77, and GH57 have been investigated and used in food industry for various applications such as baking, brewing, starch liquefaction, maltodextrin and glucose syrup production.
← all excerpts
4,6-α-Glucanotransferase: An enzymatic biocatalyst for the modification of starch and starch-food systems.
1
—
—