Advanced search
Publication Cover
International Journal of Food Properties Volume 22, 2019 - Issue 1
Submit an article Journal homepage
2,389
Views
21
CrossRef citations to date
0
Altmetric
Original Article

Structural and functional modifications of kudzu starch modified by branching enzyme

Hui Lia State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Shandong Academy of Sciences, Qilu University of Technology, Jinan, SD, ChinaView further author information
,
Bo Cuia State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Shandong Academy of Sciences, Qilu University of Technology, Jinan, SD, ChinaCorrespondence[email protected]
View further author information
,
Srinivas Janaswamyb Dairy and Food Science Department, South Dakota State University, Brookings, SD, USAView further author information
&
Li Guoa State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Shandong Academy of Sciences, Qilu University of Technology, Jinan, SD, ChinaCorrespondence[email protected]
View further author information
Pages 952-966 | Received 21 Jan 2019, Accepted 10 May 2019, Published online: 24 May 2019

Citations (21)

Keep up to date with the latest research on this topic with citation updates for this article.

Subscribe to citation updates

Read on this site (1)

Mădălina Iuga & Silvia Mironeasa. (2020) A review of the hydrothermal treatments impact on starch based systems properties. Critical Reviews in Food Science and Nutrition 60:22, pages 3890-3915.
Read now

Articles from other publishers (20)

Kunrong Wu, Caiming Li, Zexi Li, Zhaofeng Li, Zhengbiao Gu, Xiaofeng Ban, Yan Hong, Li Cheng & Haocun Kong. (2024) Highly-branched modification of starch: An enzymatic approach to regulating its properties. Food Hydrocolloids 147, pages 109433.
Crossref
Zhiyong Niu, Mengying Li, Xinran Hou, Dongling Qiao, Zihang Cheng, Liang Zhang & Binjia Zhang. (2023) Shortening growth year improves functional features of kudzu starch by tailoring its multi-scale structure. International Journal of Biological Macromolecules 251, pages 126362.
Crossref
John-Nelson Ekumah, Xu Han, Qiufang Liang, Lixin Kang, Benxi Wei, Arif Rashid, Muhammad Safiullah Virk, Abdul Qayum, Selorm Yao-Say Solomon Adade, Nana Adwoa Nkuma Johnson & Xiaofeng Ren. (2023) Production of Kudzu Starch Gels with Superior Mechanical and Rheological Properties through Submerged Ethanol Exposure and Implications for In Vitro Digestion. Foods 12:21, pages 3992.
Crossref
Wael S. Hassanein, Hümeyra İspirli, Enes Dertli & Mustafa Tahsin Yilmaz. (2023) Structural characterization of potato starch modified by a 4,6-α-glucanotransferase B from Lactobacillus reuteri E81. International Journal of Biological Macromolecules 242, pages 124988.
Crossref
Armin Fashi, Ali Fallah Delavar, Abbasali Zamani & Nader Noshiranzadeh. (2023) Solid state malic acid esterification on fungal α-amylase treated corn starch: Design of a green dual treatment. Food Chemistry 410, pages 135439.
Crossref
Signe Schram Zinck, Stefan Jarl Christensen, Ole Bandsholm Sørensen, Birte Svensson & Anne S. Meyer. (2023) Importance of Inactivation Methodology in Enzymatic Processing of Raw Potato Starch: NaOCl as Efficient α-Amylase Inactivation Agent. Molecules 28:7, pages 2947.
Crossref
Xuantong Duan, Yongmei Guan, Huanhuan Dong, Mei Yang, Lihua Chen, Hua Zhang, Abid Naeem & Weifeng Zhu. (2023) Study on structural characteristics and physicochemical properties of starches extracted from three varieties of kudzu root ( Pueraria lobata starch) . Journal of Food Science 88:3, pages 1048-1059.
Crossref
Xinming Zhang, Ke Zhang, Ning Yang, Yaqian Xiao, Yonghong Peng, Zhigang Han, Wei Su, Guihong Sun & Jun Wang. (2023) Effect of natural gums on pasting, rheological, structural and hydrolysis properties of kudzu starch. Current Research in Food Science 7, pages 100607.
Crossref
Cecilia Dini, Silvia Flores, María Gabriela Kupervaser, Carola Sosa, Maria Victoria Traffano-Schiffo & Sonia Zulma Viña. 2023. Designing Gluten Free Bakery and Pasta Products. Designing Gluten Free Bakery and Pasta Products 63 113 .
Robert Waraczewski, Siemowit Muszyński & Bartosz G. Sołowiej. (2022) An Analysis of the Plant- and Animal-Based Hydrocolloids as Byproducts of the Food Industry. Molecules 27:24, pages 8686.
Crossref
Jianyong Wu, Shunqian Xu, Ying Huang, Xuan Zhang, Yunfei Liu, Haoqiang Wang, Yejun Zhong, Long Bai & Chengmei Liu. (2022) Prevents kudzu starch from agglomeration during rapid pasting with hot water by a non-destructive superheated steam treatment. Food Chemistry 386, pages 132819.
Crossref
Sneh Punia Bangar, Adeleke Omodunbi Ashogbon, Arashdeep Singh, Vandana Chaudhary & William Scott Whiteside. (2022) Enzymatic modification of starch: A green approach for starch applications. Carbohydrate Polymers 287, pages 119265.
Crossref
Yuyue Zhong, Jinchuan Xu, Xingxun Liu, Li Ding, Birte Svensson, Klaus Herburger, Ke Guo, Chengfang Pang & Andreas Blennow. (2022) Recent advances in enzyme biotechnology on modifying gelatinized and granular starch. Trends in Food Science & Technology 123, pages 343-354.
Crossref
Hao Wu, Xiaoxiao Li, Hangyan Ji, Birte Svensson & Yuxiang Bai. (2022) Improved production of gamma-cyclodextrin from high-concentrated starch using enzyme pretreatment under swelling condition. Carbohydrate Polymers 284, pages 119124.
Crossref
Xiaolei Li, Yong Wang, Siyu Mu, Xiangqing Ji, Cheng Zeng, Dingkuan Yang, Liyuan Dai, Cuicui Duan & Dan Li. (2022) Structure, retrogradation and digestibility of waxy corn starch modified by a GtfC enzyme from Geobacillus sp. 12AMOR1. Food Bioscience 46, pages 101527.
Crossref
Yiguo Zhao, Xinyuan Zhu & Yapeng Fang. (2021) Structure, properties and applications of kudzu starch. Food Hydrocolloids 119, pages 106817.
Crossref
Adeleke Omodunbi Ashogbon. (2021) Dual modification of various starches: Synthesis, properties and applications. Food Chemistry 342, pages 128325.
Crossref
Adeleke Omodunbi Ashogbon. (2021) Limited Quadruple Modification of Various Starches in the Literature: Why?. Starch - Stärke 73:3-4.
Crossref
Adeleke Omodunbi Ashogbon. (2021) The Recent Development in the Syntheses, Properties, and Applications of Triple Modification of Various Starches. Starch - Stärke 73:3-4.
Crossref
Dan Li, Teng Fei, Yong Wang, Yakun Zhao, Liyuan Dai, Xuexia Fu & Xiaolei Li. (2020) A cold-active 1,4-α-glucan branching enzyme from Bifidobacterium longum reduces the retrogradation and enhances the slow digestibility of wheat starch. Food Chemistry 324, pages 126855.
Crossref

Related research

People also read lists articles that other readers of this article have read.

Recommended articles lists articles that we recommend and is powered by our AI driven recommendation engine.

Cited by lists all citing articles based on Crossref citations.
Articles with the Crossref icon will open in a new tab.