Experiment No . 5 Starch Hydrolysis By AmylaseBa, KhadyAguedo, MarioTine, EmmanuelPaquot, MichelDestain, JacquelineThonart, PhilippeWang, Nam SunQiu, Yan ZiHuang, Zong HuaSong, Fa Jun
Starch Hydrolysis test a. Media: Starch Agarb. Exoenzyme: AmylaseC. Reagent: Iodine will turn dark blue/ black color in presence of starchD. Positive results= no blue/black around bacteria means the bacteria did produce amylaseNegative results = blue/black around bacteria means the bacteria did...
Starch hydrolysis using (alpha-amylase): a laboratory evaluation using response surface methodologySchoonees, B M
Starch hydrolysis was performed by the synergistic action of amylase and glucoamylase. For that purpose glucoamylase (Dextrozyme) and two amylases (Liquozyme and Termamyl) in different combinations were investigated. Experiments were carried out in the repetitive- and fed-batch modes at 65 °C and...
This study was designed to determine whether the rate of hydrolysis of different starches by pancreatic amylase in vitro was proportional to the postprandial glucose and insulin responses to those starches after oral ingestion. Lean young men consumed four test meals of rice containing 75 g starch:...
It was found that cassava starch can be actively converted into monosaccharides and oligosaccharides by the crude amylase. 展开 关键词: Amylase Saccharomycopsis fibuligera Cassava starch Solid-state fermentation Response surface methodology Hydrolysis
It can be observed from (1) an increased resistance to hydrolysis by amylolytic enzymes; (2) decreased light transmission; (3) loss of the ability to form the blue complex with iodine; (4) decreased solubility in water; (5) decreased gel compliance or increased modulus of elasticity; and ...
Microdialysis was used for sampling enzyme hydrolysis products of starch hydrolysed with β-amylase, pullulanase, and/or isoamylase, to obtain information ... GS Nilsson,S Richardson,A Huber,... - 《Carbohydrate Polymers》 被引量: 41发表: 2001年 Comparison of the Effects of Extrusion Cooking on...
1964). Exposure in vitro of these starch granules to amylolysis by bacterial α-amylase and pullulanase produces a pattern of surface erosion often resulting in a pit that extends to a hollow core. This seems to be due to the fact that the core regions are more susceptible to hydrolysis, ...
amylase. Although this has been a long-standing as- sumption in starch hydrolysis modeling (Thoma, 1976b), it is acknowledged that gylcosidic bonds at the end of the molecule may actually be attacked less fre- quently than those toward the interior, because in the ...