Proj
J-GLOBAL ID:200904088015071110  Research Project code:9800034935 Update date:Feb. 05, 2010

Modification and improvement of foods' materials by enzyme treatment -Amylose branching by enzymes

酵素処理などによる食品素材の特性の改変と開発 酵素によるアミロースのアミロペクチン化
Study period:1997 - 1999
Organization (1):
Investigating Researcher (1):
Research field (1): Others
Research overview:
We meke screening of amylose branching enzymes for prevention of starch retrogradiation and make use of keeping starch products for long time.
Keywords (7):
starch ,  amylose ,  enzyme availed reaction ,  crosslinking ,  starch modification ,  modified starch ,  modification
Research program: Ordinary Research

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