[Hydrolysis of wheat flour with amylase preparations and individual enzymes].
Rheological properties of wheat flour were studied in the course of its processing (cooking and saccharification). The effects of commercial alpha-amylase preparations were compared during flour preparation. Test preparations were equally potent in decreasing the viscosity of an all-grain batch. Homogenous glucoamylases isolated from Aspergillus differed in the presence or absence of the starch-binding domain. The starch-binding domain provided for the high activity of glucoamylase on insoluble starch, but gave no advantages in saccharification of pretreated wheat flour.
Zorov
I N
IN
Semenova
M V
MV
Tsurikova
N V
NV
Sinitsyn
A P
AP
D000681:Amylases / Q000737:chemistry* / Q000302:isolation & purification; D001230:Aspergillus / Q000201:enzymology*; D005433:Flour; D005511:Food Handling / Q000379:methods*; D005656:Fungal Proteins / Q000737:chemistry* / Q000302:isolation & purification; D005087:Glucan 1,4-alpha-Glucosidase / Q000737:chemistry / Q000302:isolation & purification; D006868:Hydrolysis; D017434:Protein Structure, Tertiary; D013213:Starch / Q000737:chemistry; D014908:Triticum / Q000737:chemistry*; D000516:alpha-Amylases / Q000737:chemistry / Q000302:isolation & purification
D005656:Fungal Proteins; D013213:Starch; D000681:Amylases; D000516:alpha-Amylases; D005087:Glucan 1,4-alpha-Glucosidase