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Synergistic Hydrolysis of Crude Corn Starch by α-Amylases and Glucoamylases of Various Origins

✍ Scribed by Liakopoulou-Kyriakides, Maria; Karakatsanis, Athanasios; Stamatoudis, Michael; Psomas, Stavros

Book ID
111938707
Publisher
AACC International (American Association of Cereal Chemists)
Year
2001
Tongue
English
Weight
177 KB
Volume
78
Category
Article
ISSN
0009-0352

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Synergistic action of α-amylase and gluc
Synergistic action of α-amylase and glucoamylase on hydrolysis of starch
✍ Michihiro Fujii; Yosinori Kawamura 📂 Article 📅 1985 🏛 John Wiley and Sons 🌐 English ⚖ 409 KB 👁 1 views

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