Changes in Activities of Starch- hydrolyzing Enzymes in Roots of Sugar Beets

1987 ◽  
Vol 51 (9) ◽  
pp. 2583-2584
Author(s):  
Hiroshi Masuda ◽  
Toshimasa Takahashi ◽  
Shiro Sugawara
Keyword(s):  
Sugar Beets ◽  
Hydrolyzing Enzymes ◽  
Starch Hydrolyzing Enzymes

scholarly journals Changes in activities of starch-hydrolyzing enzymes in roots of sugar beets.

1987 ◽  
Vol 51 (9) ◽  
pp. 2583-2584
Author(s):  
Hiroshi MASUDA ◽  
Toshimasa TAKAHASHI ◽  
Shiro SUGAWARA
Keyword(s):  
Sugar Beets ◽  
Hydrolyzing Enzymes ◽  
Starch Hydrolyzing Enzymes

scholarly journals Purification and Properties of Starch Hydrolyzing Enzymes in Mature Roots of Sugar Beets

1987 ◽  
Vol 84 (2) ◽  
pp. 361-365 ◽  
Author(s):  
Hiroshi Masuda ◽  
Toshimasa Takahashi ◽  
Shiro Sugawara
Keyword(s):  
Sugar Beets ◽  
Purification And Properties ◽  
Hydrolyzing Enzymes ◽  
Starch Hydrolyzing Enzymes

Starch-hydrolyzing Enzymes in Germinating Kidney Bean

1992 ◽  
Vol 56 (9) ◽  
pp. 1499-1500 ◽  
Author(s):  
Haruhide Mori ◽  
Ayumi Tatematsu ◽  
Hirokazu Matsui ◽  
Tsutomu Takayanagi ◽  
Mamoru Honma ◽  
...  
Keyword(s):  
Kidney Bean ◽  
Hydrolyzing Enzymes ◽  
Starch Hydrolyzing Enzymes

Starch Hydrolyzing Enzymes for Retarding the Staling of Rice Bread

2003 ◽  
Vol 80 (6) ◽  
pp. 750-754 ◽  
Author(s):  
Hardeep Singh Gujral ◽  
Mónica Haros ◽  
Cristina M. Rosell
Keyword(s):  
Hydrolyzing Enzymes ◽  
Starch Hydrolyzing Enzymes

Purification and characterization of a novel α-glucosidase from an Antarctic yeast Dioszegia fristingensis isolate

Amylase ◽  
2017 ◽  
Vol 1 (1) ◽  
Author(s):  
Mario Carrasco ◽  
Jennifer Alcaíno ◽  
Víctor Cifuentes ◽  
Marcelo Baeza
Keyword(s):  
Industrial Processes ◽  
High Catalytic Activity ◽  
Purification And Characterization ◽  
Amylolytic Enzyme ◽  
Commercial Enzymes ◽  
Antarctic Yeast ◽  
Hydrolyzing Enzymes ◽  
Starch Hydrolyzing Enzymes ◽  
A Current

AbstractStarch hydrolyzing enzymes, amylases, are important commercial enzymes used in several productive areas. A current tendency is to find amylases with high catalytic activity at 20-40°C, to generate products that work well at low temperatures, such as detergents, and for energy saving resources in industrial processes. In this work, an α-glucosidase secreted by the cold-adapted yeast Dioszegia fristingensis was purified and biochemically characterized. The effect of physicochemical parameters on the enzyme activity was evaluated. According to our results, the amylolytic enzyme secreted by D. fristingensis is a monomeric α-glucosidase of about 30 kDa that displayed the highest activity at 37-40°C and at pH 5.5-6.5,in the presence of 10 mM CaCl

scholarly journals Sugar Profile of Syrups from Malted and Unmalted Rice of Different Varieties

2019 ◽  
Vol 8 (1) ◽  
pp. 52 ◽  
Author(s):  
Chigozie E. Ofoedu ◽  
Chijioke M. Osuji ◽  
Moses Ojukwu
Keyword(s):  
Raw Material ◽  
Alpha Amylase ◽  
Sugar Profile ◽  
Hydrolyzing Enzymes ◽  
Maltose Syrup ◽  
Starch Hydrolyzing Enzymes

Rice syrup was produced from ten varieties of locally available rice in Nigeria. Flours of malted and unmalted rice from different varieties were treated with a combination of starch hydrolyzing enzymes (Amyloglucosidase, Bacterial α-amylase and Fungal α-amylase); and the starch hydrolysates were either filtered and/or centrifuged at the end of hydrolysis. The resulting rice syrup was evaluated for sugar compositions (maltose, glucose, maltotriose, sucrose, raffinose and stachyose) using HPLC. The results showed that syrups from malted rice had significantly higher (p<0.05) maltose and maltotriose concentration than syrups from unmalted rice. The resultant syrup is a ‘High Maltose Syrup’ since maltose was found to be the predominant sugar in the rice syrup with concentration of above 50% especially for malted samples. Rice syrup can be widely applied as a potential raw material in beverage and confectionery industries as well as a good adjunct for brewing since the sugar profile of the rice syrup was similar to that of barley wort.

Functional cake from rice flour subjected to starch hydrolyzing enzymes: physicochemical properties and in vitro digestibility

2021 ◽  
pp. 101072
Author(s):  
Tawheed Amin ◽  
H.R. Naik ◽  
Syed Zameer Hussain ◽  
Sajad Ahmad Rather ◽  
Hilal Ahmad Makroo ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Rice Flour ◽  
In Vitro Digestibility ◽  
Hydrolyzing Enzymes ◽  
Starch Hydrolyzing Enzymes
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