Hydrolysis of β-limit dextrins by α-amylases from porcine pancreas, Bacillus subtilis, Pseudomonas saccharophila and Bacillus stearothermophilus

Food Hydrocolloids

Volumn 26, Issue 1, 2012, Pages 231-239

  Derde, L J ^a   Gomand, S V ^a   Courtin, C M ^a   Delcour, J A ^a  

^a LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

Author keywords

Action pattern; Amylase; Hydrolysis; Limit dextrin

Indexed keywords

AMYLASES; BACTERIA; BACTERIOLOGY; CHAIN LENGTH; CHAINS; IODINE;

ACTION PATTERN; BACILLUS STEAROTHERMOPHILUS; BACILLUS SUBTILIS; CHAIN LENGTH DISTRIBUTION; DEGREE OF MULTIPLE ATTACKS; IODINE STAINING; LOW DEGREE; REDUCING SUGARS; WAXY MAIZE; Β-LIMIT DEXTRIN;

HYDROLYSIS;

BACILLUS SUBTILIS; GEOBACILLUS STEAROTHERMOPHILUS; PSEUDOMONAS; PSEUDOMONAS SACCHAROPHILA; SUS; ZEA MAYS;

EID: 79961167039     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2011.06.001     Document Type: Article

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