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The saccharifying enzyme added 0.4%, reacted at 60°C for 2 h, and concentrated in vacuum to obtain crude resistant dextrin. Taking the content of resistant dextrin in pea as an index, the relationship ...

This breaks down the starch and makes it more soluble and gelatinous. Liquefying enzymes is added which breaks starch into molecular chain called dextrin. A saccharifying enzyme is added which ...