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애플리케이션
For determination of α-amylase (diastase) activity.
Storage Class Code
11 - Combustible Solids
WGK
nwg
Flash Point (°F)
Not applicable
Flash Point (°C)
Not applicable
이미 열람한 고객
Xuguo Duan et al.
Wei sheng wu xue bao = Acta microbiologica Sinica, 53(7), 648-656 (2013-11-08)
Pullulanase and isoamylase belong to the GH13 family (glycoside hydrolase family 13) with similar sequence, catalytic mechanism and three-dimensional fold ((beta/alpha)8-barrel structure). Starch debranching enzymes can hydrolyze the alpha-1,6-glucosidic bonds at the branch sites of starch, and improve raw material
Shujun Wang et al.
Food & function, 4(11), 1564-1580 (2013-10-08)
Starch is the most important glycemic carbohydrate in foods. The relationship between the rate and extent of starch digestion to produce glucose for absorption into the bloodstream and risk factors for diet-related diseases is of considerable nutritional interest. Native starch
Janine A Higgins
Critical reviews in food science and nutrition, 54(9), 1158-1166 (2014-02-07)
The obesity epidemic has prompted researchers to find effective weight-loss and maintenance tools. Weight loss and subsequent maintenance are reliant on energy balance--the net difference between energy intake and energy expenditure. Negative energy balance, lower intake than expenditure, results in
Xinhai Chen et al.
Biochimica et biophysica acta, 1844(4), 818-828 (2014-02-26)
The inherent immobility of rice (Oryza sativa L.) limited their abilities to avoid heat stress and required them to contend with heat stress through innate defense abilities in which heat shock proteins played important roles. In this study, Hsp26.7, Hsp23.2
Karolien Decamps et al.
Food chemistry, 148, 235-239 (2013-11-23)
The impact of pyranose oxidase (P₂O), glucose oxidase (GO) and H₂O₂ on gluten agglomeration during wheat flour gluten-starch separation was studied. Analysis of gluten aggregate sizes in batter formed from wheat flour dough revealed that increasing levels of oxidising agents
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