Sweet potato starch was modified with combination of branching enzyme (BE), β-amylase (BA) and transglucosidase (TG) to modify its branch structure, solubility, rheological and thermal properties. The modified starches possessed the higher degree of branching than control starch after sequential BE→BA→TG modification. After enzymic modification, C_a-type of native starch transformed to C + V type pattern. The enzyme-modified starches displayed lower relative crystallinity and relative crystallinity increased with the increasing time of TG treatment. Enzyme-modified starches exhibited significantly higher solubility than the control. The solubility of the modified starches enhanced with the increasing time of TG treatment. The endothermic peak of starch disappeared after enzymic modification. The viscosity of modified starches declined and it obviously decreased with the increasing time of TG treatment. The storage modulus (G′) and loss modulus (G″) of enzyme-modified starch pastes were significantly lower than that of the control, and they decreased with the increasing time of TG treatment. G′ and G″ of the control increased almost linearly and parallelly with increasing angular frequency. However, through enzymic modification, G″ was higher than G′ after the crossover point and modified starch pastes exhibited a more liquid-like behavior.

甘薯淀粉通过结合分支酶（BE），β-淀粉酶（BA）和转葡糖苷酶（TG）进行修饰，以改变其分支结构，溶解度，流变学和热学性质。经过连续的BE→BA→TG改性，改性淀粉比对照淀粉具有更高的支化度。酶修饰后，C _a型天然淀粉转化为C + V型模式。酶修饰的淀粉显示出较低的相对结晶度，并且相对结晶度随着TG处理时间的增加而增加。酶改性的淀粉显示出比对照明显更高的溶解度。改性淀粉的溶解度随着TG处理时间的增加而增强。淀粉的吸热峰在酶修饰后消失。改性淀粉的粘度随着TG处理时间的增加而下降，并明显下降。酶改性淀粉糊的储能模量（G'）和损失模量（G”）显着低于对照，并且随着TG处理时间的增加而降低。控制的G'和G''随着角频率的增加几乎线性和平行地增加。