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The influence of amylose content on the modification of starches by glycogen branching enzymes

Aline L O Gaenssle,Marc J E C van der Maarel,Edita Jurak

Food Chemistry（2022）

Cited 6|Views9
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Abstract
•Glycogen branching enzymes produce similar products from different substrates.•GH13 GBEs generate smaller products than GH57 GBEs, even on a maltodextrin mixture.•The substrate structure primarily influences in the amount of product obtained.
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Key words
Glycogen branching enzyme,Starch,Maltodextrin,Chain length distribution,Molecular size
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