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Utilization of a maltotetraose-producing amylase as a whole wheat bread improver: dough rheology and baking performance.
J Food Sci
August 2014
Dept. of Food Science & Technology and Carbohydrate Bioproduct Research Center, Sejong Univ, 98 Gunja-dong, Gwangjin-gu, Seoul, 143-747, Korea.
A maltotetraose-producing enzyme (G4-amylase) was utilized to improve the baking performance of whole-grain wheat flour. Whole-grain bread dough prepared with G4-amylase showed reduced water absorption and increased development time, while the dough stability was not affected. Also, the G4-amylase-treated samples exhibited lower Mixolab torque values than the control upon heating and cooling.
View Article and Find Full Text PDFPurification and characterization of maltooligosaccharide-forming α-amylase from moderately halophilic Marinobacter sp. EMB8.
Bioresour Technol
July 2012
Department of Chemistry, Indian Institute of Technology, Delhi, New Delhi, India.
Maltooligosaccharides especially maltotriose and maltotetraose producing amylases are highly desirable for application in bread making and other food industries. A maltotriose and maltotetraose producing amylase from moderately halophilic Marinobacter sp. EMB8 is described.
View Article and Find Full Text PDFToward the smallest active subdomain of a TIM-barrel fold: insights from a truncated α-amylase.
Biochem Biophys Res Commun
July 2011
Laboratoire de Métabolites et de Biomolécules, Centre de Biotechnologie de Sfax, Université de Sfax, B.P. 1177, 3018 Sfax, Tunisia.
AmyTM is a truncated mutant of the α-amylase of Bacillus stearothermophilus US100. It has been derived from the wild type amylase gene via a reading frame shift, following a tandem duplication of the mutant primer, associated to an Adenine base deletion. AmyTM was composed of 720 nucleotides encoding 240 amino acid residues out of 549 of the wild type.
View Article and Find Full Text PDFCloning of Novel Maltooligosaccharide-Producing Amylases as Antistaling Agents for Bread.
J Agric Food Chem
February 1998
Research Center for New Bio-Materials in Agriculture, Department of Food Science and Technology, and Department of Agricultural Biology, Seoul National University, Suwon, 441-744 Korea; and Department of Food Technology, Korea University, Seoul, 136-701 Korea.
For better understanding of the antistaling effect of starch-hydrolyzing enzymes, maltose-, maltotriose-, or maltotetraose-producing enzymes were applied to bread mix and the retrogradation rate of the bread was determined using differential scanning calorimetry. A new amylase isolated from Bacillus subtilis SUH 4-2, which selectively produces maltose and maltotriose from starch solution (amylase II), and another amylase from Streptomyces albus KSM-35, mainly producing maltotetraose and maltotriose (amylase IV), were cloned, characterized, and evaluated as antistaling agents for bread. Addition of amylase II or amylase IV significantly reduced the bread staling rate during 7 days of storage (p < 0.
View Article and Find Full Text PDFA new maltotetraose-producing enzyme of microbial origin.
Biochem Soc Trans
May 1993
Department of Industrial Microbiology, University College, Dublin, Ireland.
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