Effects of pullulanase enzymatic hydrolysis on the textural of acorn vermicelli and its influencing mechanism on the quality

Chen, Pin; Wang, Ru-Meng; Cheng, Jie-shun; Zhang, Bao; Xie, Qiu-Tao; Wang, Shu-Ya; Chen, Pin; Wang, Ru-Meng; Cheng, Jie-shun; Zhang, Bao; Zhang, Bao; SCI

机构： Hefei Univ Technol, Engn Res Ctr Bioproc, Minist Educ, 193 Tunxi Rd, Hefei 230009, Anhui, Peoples R China; Hunan Acad Agr Sci, Hunan Agr Prod Proc Inst, Changsha, Peoples R China; Wanfoshan Agr Comprehens Dev Co Ltd, Hefei 230009, Anhui, Peoples R China; Hefei Univ Technol, Sch Food & Biol Engn, 193 Tunxi Rd, Hefei 230009, Anhui, Peoples R China; Hefei Univ Technol, Sch Food & Biol Engn, Hefei, Peoples R China;

关键词： Acorn; Starch; Vermicelli; Textural property; Gel strength

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