Fig. 5From: Biochemical characteristics and potential application of a thermostable starch branching enzyme from Bacillus licheniformisPhysicochemical characteristics of native and bl-GBE-modified potato starch a Wavelength scanning profile of iodine complex formed by starch, b Static rheological properties of bl-GBE modified potato starch, c Native and bl-GBE modified potato starch dissolution stability at different times (0Â h, 24Â h)Back to article page