Structural modification of starch by pullulanase improves the quality of sweet potato starch noodles
An appropriate amount of PUL addition could enhance the quality of SPS-based noodles, and the dosage is approximately 50 U g<sup>-1</sup> starch. The findings could expand the application scope of PUL and provide a theoretical basis for the green preparation of SPS noodles in practical production. © 2025 Society of Chemical Industry.
Authors
- Yexing Liang (ORCID: https://orcid.org/0000-0002-2595-4615)
- Feihu Gao
- Jingbing Xu (ORCID: https://orcid.org/0000-0001-9036-442X)
- Tisong Liang (ORCID: https://orcid.org/0000-0002-2271-7681)
- Ling Zhang (ORCID: https://orcid.org/0000-0001-6282-3350)
- Xue Li (ORCID: https://orcid.org/0000-0002-8624-4705)
Institutions
- Chongqing Institute of Green and Intelligent Technology (CN)
- ZheJiang Institute For Food and Drug Control (CN)
- Chongqing Academy of Agricultural Sciences (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-11-27
- DOI
- https://doi.org/10.1002/jsfa.70349
- Primary Topic
- Food composition and properties
- Type
- article
- Field-Weighted Citation Impact
- 0.00