MODIFICATION OF BARLEY STARCH BY ALPHA-AMYLASE AND PULLULANASE

被引：3

作者：

LAURO, M ^{[1
]}

LAPPALAINEN, A ^{[1
]}

SUORTTI, T ^{[1
]}

AUTIO, K ^{[1
]}

POUTANEN, K ^{[1
]}

机构：

[1] VTT,BIOTECH LAB,SF-02151 ESPOO,FINLAND

来源：

CARBOHYDRATE POLYMERS | 1993年 / 21卷 / 2-3期

关键词：

D O I：

10.1016/0144-8617(93)90010-2

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The hydrolysis of the amylopectin of gelatinized waxy barley starch by Bacillus licheniformis alpha-amylase occurred in a non-random way, showing accumulation of smaller-size hydrolysis products. The hydrolysis of barley starch by Bacillus acidopullulyticus pullulanase also began with a rapid decrease in the molecular size of amylopectin, indicating that the enzyme was capable of hydrolyzing the alpha-1,6-linkages in the middle of the amylopectin molecule.

引用

页码：151 / 152

页数：2

共 10 条

[1]

AUTIO K, 1990, FOOD STRUCT, V9, P297

[2]

AUTIO K, 1992, FOOD STRUCT, V11, P315

[3] HYDROLYSIS OF AMYLOPECTIN BY THE ALPHA-AMYLASE OF BACILLUS-SUBTILIS [J].