Preparation of Slowly Digested Corn Starch Using Branching Enzyme and Immobilized α-Amylase.

ACS Omega · 2022 · PMC9161404 · PMID 35664616

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a decreasing trendno p-value reported

With increasing reaction time, the polydispersity ( M w / M n ) of amylopectin tended to increase in the enzyme-modified starch, in comparison with that of natural corn starch, while that of amylose ( M w / M n ) showed a decreasing trend.

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