Figure_1.tif (1015.65 kB)
Schematic diagram for action patterns of branching enzyme and β-amylase to make highly branched maltodextrins.
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posted on 2013-04-03, 03:52 authored by Byung-Hoo Lee, Like Yan, Robert J. Phillips, Bradley L. Reuhs, Kyra Jones, David R. Rose, Buford L. Nichols, Roberto Quezada-Calvillo, Sang-Ho Yoo, Bruce R. HamakerBranching enzyme was used first to hydrolyze α-1,4 linkages on the waxy corn starch molecule, and to generate new α-1,6 linkages. β-Amylase further was used to hydrolyze α-1,4 linkages to increase the α-1,6 linkage ratio.
