New action pattern of a maltose-forming α-amylase from Streptomyces sp. and its possible application in bakery

Journal of Biochemistry and Molecular Biology

Volumn 35, Issue 6, 2002, Pages 568-575

  Ammar, Youssef Ben ^a   Matsubara, Takayoshi ^a   Ito, Kazuo ^a   Iizuka, Masaru ^a   Limpaseni, Tipaporn ^a,b   Pongsawasdi, Piamsook ^a,b   Minamiura, Noshi ^a  

^a Osaka Prefecture University   (Japan)

^b CHULALONGKORN UNIVERSITY   (Thailand)

Author keywords

Action pattern; Bakery; Maltogenic mechanism; Amylase

Indexed keywords

STREPTOMYCES; STREPTOMYCES SP.;

AMYLASE; FRUCTOSE; GLUCOSE; MALTOOLIGOSACCHARIDES; MALTOSE; OLIGOSACCHARIDE;

ARTICLE; BREAD; CHEMISTRY; ELECTROPHORESIS; FOOD INDUSTRY; GEL CHROMATOGRAPHY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROLYSIS; KINETICS; METABOLISM; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PH; POLYACRYLAMIDE GEL ELECTROPHORESIS; STREPTOMYCES; TEMPERATURE; THIN LAYER CHROMATOGRAPHY; TIME;

ALPHA-AMYLASE; BREAD; CHROMATOGRAPHY, GEL; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CHROMATOGRAPHY, THIN LAYER; ELECTROPHORESIS; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FOOD INDUSTRY; FRUCTOSE; GLUCOSE; HYDROGEN-ION CONCENTRATION; HYDROLYSIS; KINETICS; MAGNETIC RESONANCE SPECTROSCOPY; MALTOSE; OLIGOSACCHARIDES; STREPTOMYCES; TEMPERATURE; TIME FACTORS;

EID: 0242319148     PISSN: 12258687     EISSN: 12258687     Source Type: Journal    
DOI: 10.5483/bmbrep.2002.35.6.568     Document Type: Article

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