ArticleNPJ science of food2026
Novel α-amylolyzates derived from enzymatically synthesized α-glucans using diverse glycogen branching enzymes decelerate glucose release by modulation of intestinal α-glucosidases.
Article in NPJ science of food, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
In this study, the internal branched structure of highly branched α-glucans (HBαGs) was regulated by employing glycogen branching enzymes (GBEs) from different microbial sources and amylosucrase, with the purpose of synthesizing structurally diverse α-amylolyzates. Variations in GBE origin resulted in HBαGs with distinct fine structural features, including differences in α-1,6 branching degree and molecular weight. Following hydrolysis with Aspergillus oryzae α-amylase, the resulting α-amylolyzates exhibited a high degree of branching (from 26.6 to 30.9%) and large molecular weight (1.07 × 10
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