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Table 4 The digestibility of potato starch modified with bl-GBE

From: Biochemical characteristics and potential application of a thermostable starch branching enzyme from Bacillus licheniformis

Samples

RDS content (%)

SDS content (%)

RS content (%)

Control

51.28 ± 0.14

25.21 ± 1.06

22.71 ± 1.16

Modified potato starch

35.18 ± 0.21

38.58 ± 2.06

26.39 ± 0.75

  1. The data were expressed as means and standard deviations (SD), which were calculated from three repetitions of each treatments
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