| abstract |
【Task】 In amylose and starch containing a high content of amylose obtained from known natural starch, foods based on gelation, thickening action that develops when dissolved in water, and film action that is exhibited when dried It was not suitable for manufacturing. [Solution] By using α-1,4-glucan enzymatically synthesized with glucan phosphorylase, novel gel foods, liquid foods, and dried foods can be produced. |