Identification and structural basis of an enzyme that degrades oligosaccharides in caramel
Cooking with fire produces foods containing carbohydrates that are not naturally occurring, such as α-d-fructofuranoside found in caramel. Each of the hundreds of compounds produced by caramelization reactions is considered to possess its own characteristics. Various studies from the viewpoints of b...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
The Biophysical Society of Japan
2023-04-01
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| Series: | Biophysics and Physicobiology |
| Subjects: | |
| Online Access: | https://doi.org/10.2142/biophysico.bppb-v20.0017 |