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. 2019 Dec 23;29(5):667–674. doi: 10.1007/s10068-019-00707-4

Fig. 4.

Fig. 4

Comparison of gelatinized BTGs. After the BL-αGTase enzyme treatment for 0, 12, 24, 36, and 48 h, the obtained modified starches were solubilized and stored at 4 °C. The gel reacted with longer enzyme treatment period tended to be less transparent