Preferential and rapid degradation of raw rice starch by an α-amylase of glycoside hydrolase subfamily GH13-37

Applied Microbiology and Biotechnology

Volumn 94, Issue 6, 2012, Pages 1577-1584

  Lei, Yin ^a   Peng, Hui ^a   Wang, Ying ^a   Liu, Yuantao ^a   Han, Fang ^b   Xiao, Yazhong ^a   Gao, Yi ^a  

^a ANHUI UNIVERSITY   (China)

^b and Anhui Province Key Laboratory of Analysis and Detection for Food Safety   (China)

Author keywords

Inhibition; Raw starch digestion; Rice starch; Amylase

Indexed keywords

AMYLASES; BIODEGRADATION; ENZYME INHIBITION; GRANULATION; HYDROLASES; HYDROLYSIS; SUGARS;

BIOCHEMICAL CHARACTERIZATION; COMPLETE HYDROLYSIS; END-PRODUCT INHIBITIONS; GLYCOSIDE HYDROLASES; METAGENOMIC LIBRARIES; RAW STARCH; RICE STARCH; STARCH CONCENTRATION;

STARCH;

AMYLASE; GLUCOSE; GLYCOSIDASE; MALTOSE; MALTOTRIOSE; STARCH;

BIOCHEMICAL COMPOSITION; ENZYME ACTIVITY; HYDROLYSIS; INHIBITION; PH; RICE; STARCH;

ARTICLE; CHEMICAL ANALYSIS; ENZYME ACTIVITY; ENZYME DEGRADATION; ENZYME KINETICS; ESCHERICHIA COLI; FOOD PROCESSING; HYDROLYSIS; NONHUMAN; NUCLEOTIDE SEQUENCE; PH; TEMPERATURE SENSITIVITY; CHEMISTRY; ENZYME SPECIFICITY; ENZYME STABILITY; GENETICS; KINETICS; METABOLISM; MOLECULAR GENETICS; MULTIGENE FAMILY; RICE; TEMPERATURE;

ALPHA-AMYLASES; ENZYME STABILITY; GLYCOSIDE HYDROLASES; HYDROGEN-ION CONCENTRATION; HYDROLYSIS; KINETICS; MOLECULAR SEQUENCE DATA; MULTIGENE FAMILY; ORYZA SATIVA; STARCH; SUBSTRATE SPECIFICITY; TEMPERATURE;

EID: 84867315419     PISSN: 01757598     EISSN: 14320614     Source Type: Journal    
DOI: 10.1007/s00253-012-4114-0     Document Type: Article

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