Development of Freeze-Thaw Stable Starch through Enzymatic Modification

Development of Freeze-Thaw Stable Starch through Enzymatic Modification

The use of unmodified starch in frozen foods can cause extremely undesirable textural changes after the freeze-thaw process. In this study, using cyclodextrin glucanotransferase (CGTase) and branching enzymes, an amylopectin cluster with high freeze-thaw stability was produced, and was named CBAC. I...

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Bibliographic Details
Main Authors: Seung-Hye Woo, Ji-Soo Kim, Hyun-Mo Jeong, Yu-Jeong Shin, Jung-Sun Hong, Hee-Don Choi, Jae-Hoon Shim
Format: Article
Language:English
Published: MDPI AG 2021-09-01
Series:Foods
Subjects:
freeze-thaw stability
amylopectin cluster
clean label starch
branching enzyme
cyclodextrin glucanotransferase
Online Access:https://www.mdpi.com/2304-8158/10/10/2269

Internet

https://www.mdpi.com/2304-8158/10/10/2269

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