Enzymatic modification of raw corn starch using thermostable glucoamylase from Thermothelomyces thermophilus

Enzymatic modification of raw corn starch using thermostable glucoamylase from Thermothelomyces thermophilus

Enzymatic modification is an important approach to changing the structure and expanding industrial application of natural starch. In the process of starch modification, thermostable enzymes are favored owing to their compatibility with higher reaction temperatures and lower required dosage. In this...

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Bibliographic Details
Main Authors: Yubo Wang, Wenxi Liu, Yiming Wang, Wenqian Qiu, Shuaibing Zhang, Yangyong Lv, Huanchen Zhai, Shan Wei, Ping'an Ma, Yuansen Hu
Format: Article
Language:English
Published: KeAi Communications Co., Ltd. 2025-06-01
Series:Grain & Oil Science and Technology
Subjects:
Glucoamylase
Raw corn starch
Enzymatic modification
Thermothelomyces thermophilus
Pichia pastoris
Online Access:http://www.sciencedirect.com/science/article/pii/S2590259825000111
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