•Immobilized pullulanase with high stability was used for the production of RS.•High RS content was obtained via optimizing process condition.•Debranching effects due to free vs. immobilized pullulanase were compared.•Immobilized pullulanase gave higher stability and RS content compared to free enzyme.•Operational Stabilities of enzymes immobilized by the two methods were compared.
Food Chemistry – Elsevier
Published: Jan 15, 2018
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