Food Science and Technology

Molecular structure and characteristics of phytoglycogen, glycogen and amylopectin subjected to mild acid hydrolysis

B. Pan, N. Zhao, et al.

This research by Bo Pan, Ningjing Zhao, Qiuqi Xie, Yungao Li, Bruce R. Hamaker, and Ming Miao reveals intriguing structural changes in phytoglycogen and glycogen when subjected to mild acid hydrolysis. Their study uncovers the differing degrees of hydrolysis among these polysaccharides and offers innovative kinetic models to tailor branched glucans for specific applications.

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~3 min • Beginner • English

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