Effect of temperature on the saccharide composition obtained after α- amylolysis of starch

Biotechnology and Bioengineering

Volumn 63, Issue 3, 1999, Pages 344-355

  Marchal, L M ^a   Van De Laar, A M J ^a   Goetheer, E ^a   Schimmelpennink, E B ^a   Bergsma, J ^b   Beeftink, H H ^a   Tramper, J ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b AVEBE R and D   (Netherlands)

Author keywords

amylase; Molecular weight distribution; Product specificity; Saccharide composition; Subsite map; Temperature; Transglycosylation

Indexed keywords

ACTIVATION ENERGY; COMPOSITION; ENZYMES; HYDROLYSIS; MOLECULAR WEIGHT; POLYMERIZATION; STARCH; TEMPERATURE; THERMAL EFFECTS;

AMYLOLYSIS; PRODUCT SPECIFICITY; TRANSGLYCOSYLATION;

POLYSACCHARIDES;

AMYLASE; GLUCOSE; MALTOSE; MALTOTRIOSE; STARCH;

ARTICLE; BACILLUS AMYLOLIQUEFACIENS; BACILLUS LICHENIFORMIS; CARBOHYDRATE ANALYSIS; ENZYME SPECIFICITY; GEOBACILLUS STEAROTHERMOPHILUS; GLYCOSYLATION; HYDROLYSIS; MOLECULAR WEIGHT; REACTION ANALYSIS; TEMPERATURE; TEMPERATURE SENSITIVITY;

ARRHENIUS; BACILLUS AMYLOLIQUEFACIENS; BACILLUS LICHENIFORMIS; GEOBACILLUS STEAROTHERMOPHILUS; SOLANUM TUBEROSUM;

EID: 0033526407     PISSN: 00063592     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1097-0290(19990505)63:3<344::AID-BIT11>3.0.CO;2-9     Document Type: Article

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