| abstract |
A method for producing starch-containing foods with improved physical properties and taste and an enzyme preparation for modifying starch-containing foods are provided. An enzyme having transglycosylation activity and transglutaminase for converting α-1,4 linkages into α-1,6 linkages are used in the production of starch-containing foods. Enzyme preparations are mixed with an enzyme having transglycosylation activity that converts α-1,4 bonds to α-1,6 bonds and transglutaminase. [Selection] Figure 6 |