A single step high temperature hydrolysis of wheat starch

Starch/Staerke

Volumn 50, Issue 2-3, 1998, Pages 84-89

  Legin, Estelle ^a   Copinet, Alain ^a   Duchiron, Francis ^a  

^a UNIVERSITÉ DE REIMS CHAMPAGNE ARDENNE   (France)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0012996142     PISSN: 00389056     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1521-379X(199803)50:2/3<84::AID-STAR84>3.0.CO;2-4     Document Type: Article

References (12)

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2. Fuji, M., T. Homma, and M. Taniguchi: Synergism of α-amylase and glucoamylase on hydrolysis of native starch granules. Biotechnol. Bioeng. 32 (1988), 910-915.
3. Janse, B. J. H., and I. S. Pretorius: One-step enzymatic hydrolysis of starch using a recombinant strain of Saccharomyces cerevisiae producing α-amylase, glucoamylase and pullulanase. Appl. Microbiol. Biotechnol. 42 (1995), 878-883.
4. Karakatsanis, A., M. Liakopoulou-Kyriakides, and M. Stamatoudis: Hydrolysis of various starches by the synergistic action of α-amylase and glucoamylase in aqueous two phase impeller agitated systems. Starch/Stärke 49 (1997), 194- 199.
5. Leuschner, C., and G. Antranikian: Heat-stable enzymes from extremely thermophilic and hyperthermophilic microorganisms. World J. Microbiol. Biotechnol. 11 (1995), 95-114.
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7. Duchiron, F., E. Legin, C. Ladrat, H. Gantelet, and G. Barbier: New thermostable enzymes for crops fractionation. Ind. Crops Prod. 6 (1997), 265-270.
8. Godfroy, A., F. Lesongeur, G. Raguénès, J. Querellou, E. Antoine, J.-R. Meunier, J. Guezennec, and G. Barbier: Thermococcus hydrothermalis sp. nov., a new hyperthermophilic archaeon isolated from deep-sea hydrothermal vent. Int. J. System. Bacteriol. 47 (1997) 622-627.
9. Ladrat, C., A.-M Alayse-Danet, J. Dietrich, and G. Barbier: A new glucose-activated α-glucosidase from the hyperthermophilic marine archaebacterium Pyrococcus abyssi: Purification and characterisation. J. Mar. Biotechnol. 4 (1996), 192-199.
10. Britton, H. T. S., and R. A. Robinson: Universal buffer solutions and the dissociation constant of veronal. J. Chem. Soc. 130 (1931) 156- 162.
11. Bernfeld, P.: Amylases a and b, in: Methods in enzymology. Eds S. P. Colowick and N. O. Kaplan. Academic Press, New York 1955, 1, pp. 149-150.
12. Coma, V., A. Copinet, Y. Couturier, and J.-C. Prudhomme: Biofragmentation of acetylated starch by the α-amylase of Aspergillus oryzae. Starch/Stärke 47 (1995), 100-107.