Designing an enzymatic glycosidic bond rearrangement of corn starch to improve its freeze-thaw stability for tailored application in crystal dumpling wrappers
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Crystal dumplings, a beloved delicacy in Chinese restaurants and communities, require freezing for transport and storage, thus necessitating wrappers with exceptional freeze-thaw stability. The 1,4-α-glucan branching enzyme from Geobacillus thermoglucosidans ... ...
