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Synergism of α-amylase and glucoamylase on hydrolysis of native starch granules

✍ Scribed by Michihiro Fujii; Taira Homma; Masayuki Taniguchi

Publisher
John Wiley and Sons
Year
1988
Tongue
English
Weight
389 KB
Volume
32
Category
Article
ISSN
0006-3592

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Synergistic action of a-amylase and glucoamylase on hydrolysis of starch is modeled by the kinetic equations presented in this paper. At the early stage of the reaction a-amylase acts as a contributor of newly formed nonreducing ends of starch molecules to glucoamylase by splitting the original star

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To understand the mechanism of amylose action, the e †ect of an a-amylase was studied on various model systems that were based on wheat starch with di †erent gluten concentrations. The complex modulus (G\*, o G\* o \ and tan d were monitored during both the heating and cooling J(G@)2 ] (GA)2) phases