Optimization of Corn Resistant Starch Preparation by Dual Enzymatic Modification Using Response Surface Methodology and Its Physicochemical Characterization

Optimization of Corn Resistant Starch Preparation by Dual Enzymatic Modification Using Response Surface Methodology and Its Physicochemical Characterization

Corn starch was dually modified using thermostable α-amylase and pullulanase to prepare resistant starch (RS). The concentration of starch liquid, the amount of added thermostable α-amylase, the duration of enzymatic hydrolysis and the amount of added pullulanase were optimized using RSM to increase...

Full description

Bibliographic Details
Main Authors: Yangjin Liu, Fan Jiang, Chunwei Du, Mengqing Li, Zhifu Leng, Xiuzhu Yu, Shuang-Kui Du
Format: Article
Language:English
Published: MDPI AG 2022-07-01
Series:Foods
Subjects:
resistant starch
thermostable α-amylase
pullulanase
enzymatic modification
response surface
physicochemical properties
Online Access:https://www.mdpi.com/2304-8158/11/15/2223

Internet

https://www.mdpi.com/2304-8158/11/15/2223

Similar Items