Amylase cereal

Silano, V. (1978). Biochemical and nutritional significance of wheat albumin inhibitors of a-amylase. Cereal Chem. 55, 722-731. 

Kruger, J.E., Marchylo, B.A. A comparison of the catalysis of starch components by iso-enzymes from the two major groups of germinated wheat-a-amylase. Cereal Chem. 62, 11 (1985)... 

Maltose Digestion by amylase or hydrolysis of starch. Germinating cereals and malt. ... 

The reason for the non-response of the Hagberg Falling Number to fungal a-amylase is that it is inactivated at 75°C rather than the 87°C of cereal a-amylase. It turns out that fungal a-amylase preparations improve loaf volumes considerably. Most of this effect is produced by a lipoxygenase enzyme that is also present. 

Kneen6354 reports that inhibitors obtained from cereal grains have different retarding effects upon the activity of bacterial and pancreatic amylases when examined under comparable conditions. These findings give further evidence for differences in the action of these alpha amylases. 

Cereal flour, buckwheat flour, soy flour, seafood allergens, pork, sesame seeds, sunflower seeds, lupin, spinach, sarsaparilla root dust, cocoa, coffee dusts, green tea, egg protein, lactalbumin, milk powder, casein, honey, a-amylase, glucoamylase, pectinase, gluconase, pepsin, pectin, spices, carmine, flavorings... 

The application of enzymes has a long history in the flour, milling and baking industries (Haarasilta and Pullinen, 1992). Cereal-based enzymes have been used for decades in the form of different malt products, such as malt flour, malt extract and malt-based improvers. The use of fungal hr-amylases became widespread during the 1960 s. hr-Amylases produce dextrins, which ate further broken down to sugars by naturally... 

Jane, J. L., Chen, Y. Y, Lee, L. F., McPherson, A. E., Wong, K. S., Radosavljevic, M., Kasemsuwan, T. (1999). Effects of amylopectin branch chain length and amylase content on the gelatinization and pasting properties of starch. Cereal Chemistry, 76, 629-631. 

Here are some questions relating to this activity. Enzymes such as amylase are destroyed by heat—how could you confirm this experimentally If you boil one starch solution for only a few minutes and a second starch solution for an excessively long time, which will be light blue and which will be dark blue when you add iodine Many instant Cream of Wheat cereals contain papain, an enzyme related to amylase. Can it be said that these instant cereals are being digested before reach-ing your mouth ... 

McCleary, B.V., Gibson, T.S., and Mugford, D.C. 1997b. Measurement of total starch in cereal products by amyloglucosidase-a-amylase method Collaborative study. J. AOAC hit. 80 571-579. 

In the germination of cereal seeds, it was long known by brewers that if the embryo was excised (or dead) the endosperm would not be hydrolyzed and sugars would not be released. In 1960, Paleg showed that amylolytic activity in the embryo-less half could be fully restored in the presence of gibberellin. In other words, the substance that passed from the embryo to the endosperm (or rather, to the living cells of the aleurone layer that encloses the dead endosperm) induces there the synthesis of a-amylase which is responsible for hydrolysis of the stored starch reserves held in the endosperm. The extent to which the a-amylase was induced became another bioassay for gibberellin. 

The antagonism of GA action by ABA can be seen in studies of steady-state mRNA accumulation in aleurone cells, a major site of a-amylase synthesis in germinating cereal seeds (Fig. 3). GA treatment promotes the accumulation of high levels of a-amylase, shown by immunoprecipi-tation, while ABA, alone or with GA, completely represses this accumulation. In contrast, ABA clearly promotes the accumulation of a-amylase inhibitor mRNA, as determined by specific immunoprecipi-tation, while GA alone slightly reduces the level of a-amylase inhibitor mRNA. However, GA, together with ABA, does not decrease the level... 

Muralikrishna, G. and Gopal, B. A. (2008). Physico-chemical characteristics of native and pancreatic alpha-amylase digested cereal and finger millet starches. J. Food Sci. Technol. 45, 300-304. 

To date, several a-amylases have been identified in diverse organisms, e.g., Aed a 4 in yellow fever mosquito or Der p 4 in European house dust mite. Cereal a-amylases are important allergens for patients with baker s asthma involving the two crucial allergens from barley (Hor v 15 and Hor v 16). Some of these patients also show IgE reactivity to fungal a-amylases, e.g., Asp o 21 from Aspergillus, used as baking additives or present in mold contaminated flour. 

Although all amylose molecules were once considered to be linear, many amylose molecules cannot be completely hydrolyzed by (3-amylase. With a concurrent or mixed action of pullulanase and beta-amylase, however, amylose can be completely hydrolyzed to maltose.150,151 These results rule out the theory that the incomplete hydrolysis of amylose by (3-amylase is a result of retrogradation, i.e. junction zone formation. It is now clear that the incomplete hydrolysis of an amylose preparation by (3-amylase is due to branching of some molecules. The (3-amylolysis limit of amylose varies from 72% to 95%152,153 compared with 55-61% for amylopectin. Amylose of most cereal starches, such as maize,154 rice,155,156 wheat157 and barley,158 give >80% (3-amylolysis... 

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