Amylases glucoamylase

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... 

Enzymes are also added to catalyze the hydrolysis or saccharification of starch. Malt produced by the germination of barley grain contains the enzymes that catalyze this hydrolysis. Sometimes called diastase, the enzymes are primarily a- and 6-amylase. Glucoamylase is a pure enzyme that can now be used. Both diastase and glucoamylase hydrolyze starch polysaccharide to the disaccharide, maltose. For fuel grade ethanol production, hydrolysis takes place at temperatures ranging from about 120°F to 140°F (50°C to 60°C) for about 1 hour. The final product of hydrolysis is called a wort. Solids can be filtered from the wort before continuing. 

Knowing that peptides and amines confer thermal stability on enzymes from certain thermophilic organisms (47-49) led some workers to examine protein stabilization by antibodies. It was found that the presence of specific polyclonal antibodies stabilize several enzymes (50, 51). In addition, not only did antibodies increjise the thermostability of a-amylase, glucoamylase, and subtilisin, but some stability toward acid denaturation, oxidizing agent, and organic solvent exposure was increased in specific cases (52, 53). 

In enzymatic processes, a-amylases, 5-amylases, glucoamylases, and pullulanases are used. First, starch is liquefied and hydrolyzed with acid, with a-amylase, or with a combination acid or enzyme process. 

Traditionally, MRP is cultivated on steamed rice until the mycelium totally covers the whole surface of the grains and the product is used directly (Lotong, 1985 Su and Wang, 1983). Because large quantities of secondary metabolites and hydrolytic enzymes, such as a-amylase, /1-amylase, glucoamylase, protease, and lipase, are produced by Monascus spp., MRP is widely used as a preservative for meat and fish... 

Starch — ethanol < —amylase glucoamylase S.cerevisiae 5% PEG 20 M-3% crude dextran (7)... 

Starch and sugar a-Amylases Glucoamylase Enzymatic conversion of starch to fructose liquefaction, saccharification and isomerization Liquefaction of starch... 

Thermophilic enzymes (e.g., heat-adapted a-amylase, glucoamylase, cellulase, chitinase, pectinase, p-galactosidase, xylose isomerase, pullulanase, neutral proteases, lipases, and serine and acid proteases) Psychrophilic enzymes (e.g., cold-adapted alcohol dehydrogenase, a-amylase,... 

The following information on immobilized glycoside and polysaccharide hydrolases and carbohydrate isomerases and oxidases is worthy of note. a-Amylase, glucoamylase, and D-glucose isomerase have been immobilized by adsorption onto new matrices synthesized by copolymerization of hydroquinone and other phenolic compounds with formaldehyde or glutaraldehyde. The immobilized enzymes retain their activity in continuous use and high flow rates may be achieved in packed bed reactors, as the resin matrices are highly porous and hydrophilic. 

Gravimetric methods are the methods of choice for the determination of dietary fibers (cf. 15.2.4.2). In the defatted sample, the digestible components (1,4-a-glucans, proteins) are enzymatically hydrolyzed (heat-stable a- amylase, glucoamylase, proteinase). After centrifugation. 

Glucose 0.5 0.8 Hydrolysis of starch with acids and/or enzymes (a-amylase + glucoamylase)... 

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