Studies on the degradation of Maillard-products by amylolytic enzymes. 3. Inhibition of glucoamylase, α-amylase and α-glucosidase by heat-treated α-glucanes and melanoidines;Untersuchungen zum abbau von Maillard-reaktionsprodukten durch amylolytische enzyme: 3. Zur inhibierung von glucoamylase, α-amylase und α-glucosidase durch thermisch behandelte α-glucane und Melanoidine

Zeitschrift fur Lebensmittel -Untersuchung und -Forschung

Volumn 203, Issue 4, 1996, Pages 391-394

  Schumacher, Dörte ^a   Hirsch, Daniela ^a   Cämmerer, Bettina ^a   Kroh, Lothar W ^a  

^a TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

Author keywords

Amylolytic enzymes; Maillard products; Melanoidines; Glucanes, heat treated

Indexed keywords

ALPHA GLUCOSIDASE; AMYLASE; GLUCAN; GLUCAN 1,4 ALPHA GLUCOSIDASE; MELANOIDIN POLYMERS; POLYMER;

ARTICLE; DRUG ANTAGONISM; GLYCATION; HEAT; KINETICS; METABOLISM;

ALPHA-AMYLASE; ALPHA-GLUCOSIDASES; GLUCAN 1,4-ALPHA-GLUCOSIDASE; GLUCANS; HEAT; KINETICS; MAILLARD REACTION; POLYMERS;

EID: 0030254521     PISSN: 00443026     EISSN: None     Source Type: Journal    
DOI: 10.1007/bf01231080     Document Type: Article

References (7)

1. Schumacher D, Kroh LW (1994) Z Lebensm Unters Forsch 199: 270-274
2. Schumacher D, Hirsch D, Kroh LW (1995) Tagungsband 25. GDCh-Hauptversammlung, Münster, S. 321
3. Öste R, Sjödin P, Jägerstad M, Björck I, Dahlqvist A (1985) Food Chem 16: 37-47
4. Kroh LW, Schumacher D (1996) Z Lebensm Unters Forsch 203: 385-390
5. Cämmerer B, Kroh LW (1995) Food Chem 53: 55-59
6. Knutson CA (1993) Cereal Chem 70: 534-538
7. Hollo J, Laszlo E, Hoschke A (1982) Starch/Stärke 34: 304-308