Starch maltose from

Products Formed from Potato Starch, from Waxy Maize Starch and from Corn Amylose by Purified Maltose-free Pancreatic Amylase... 

Both maltose and glucose were present in the reaction mixtures with amylose,85 (Table XI). Therefore, glucose is liberated in addition to maltose from this straight-chain substrate as well as from unfractionated starch by maltase-free malted barley alpha amylase (Table IX). 4 It appears from the results reported by Myrback (Table XI) 5 that amylose can be hydrolyzed completely to fermentable sugar by malted barley alpha amylase but only after a prolonged period of hydrolysis (32 days). A more recent report by Myrb ck87 confirms and extends this con-(87) K. Myrbftck, Arch. Biochem., 14, S3 (1947). 

General protease, a-amylase, and exoglucanase activities were estimated using hide powder-, amylose-, and celliilose-azure substrates, respectively, as described earlier (49). Here, standard curves were developed for the hydrolysis of each azure-linked substrate by standard enzymes of known activity. By this method, one cellulose-azure hydrolysis unit corresponds to one filter paper unit, one unit of hide powder-azure activity corresponds to the hydrolysis of 1.0 nmole of iV-benzoyl-L-tyrosine ethyl ester (BTEE) per min, and one amylose-azure unit of activity corresponds to the hydrolysis of 1.0 nmole of maltose from starch per 30 min. 

The beta-amylases (EC3.2.1.2) used are enzymes of barley and yeast that act on the non-reducing ends of starch molecules and produce maltose in the beta form from the starch polymers. These enzymes are used to produce high-maltose syrups. Although beta-amylase converts linear chains completely to maltose, the enzyme cannot cleave branch points and the yield of maltose from amylopectin11 (see Chapter 7) is only 55% of the molecule. 

Mukai, K., Watanabe, H., Oku, K., Nishimoto, T., Kubota, M., Chaen, H., Fukuda, S., and Kurimoto, M. 2005. An enzymatically produced novel cyclic tetrasaccharide, cyclic maltosyl-(l-6)-maltose from starch. Carb. Res., 340,1469-1474. 

Common disaccharides—maltose from malt, lactose from milk, and sucrose, common table sugar (Section 27.12) Common polysaccharides—cellulose, starch, and glycogen (Section 27.13)... 

In the second set of experiments by Mukeijea and Robyt, the effect of adding the putative primers to the reaction of ADP-[ C]Glc was studied with three kinds of starch granules from maize, wheat, and rice [126]. The reactions were examined in the absence and presence of increasing concentrations of maltose (G2), maltotriose (G3), and maltodextrin (d.p. 12). All... 

Fig, 80. FIA manifold comprising a glucoamylase (GA) reactor and a GOD flow-through electrode for measurement of maltose and starch. (Redrawn from Scheller et al., 1987c). 

GH 14. The main members of this family are p-amylases, which yield p-maltose from the non-reducing ends of starch. Four maltose molecules are found in the complex of maltose with the holoenzyme from Bacillus cereus, two in tandem in the active site, one in a C-terminal CBM and a fourth in what appears to be an internal CBM. ... 

Alpha Amylase 1.5 0.00023 10 1 U liberates 1 mg of maltose from starch in... 

Maltose, a disaccharide of glucose is derived commercially from the hydrolysis of starch obtained from corn. It is as maltose that glucose is introduced into many popular modern sports drinks. 

Maltose from the breakdown of starch, lactose from milk and sucrose from fruits and sugarcane can all be broken down in our small intestine. Why is this ... 

B. cereus var. Mycoides could produce two kinds of starch enzymes /3-amylase and pullulanase, where the optimum condition pH is 6-6.5, temperature is 50°C, and the maximum conversion rate (maltose from starch by hydrolysis) is about 95% [18]. In the 1980s, Novo Nordisk Denmark had received Acidophilic Bacillus that hydrolyzed puUulan the pullulanase from it is now the most widely used, and has the largest output [18]. In 1986, Yoshiyuki Takasaki isolated B. subtilis producing heat and acid stable pullulanase, which could produce the mixture of pullulanase and amylase, of which the optimum pH of pullulanase was 7.0-7.5, but also maintained 50% of enzyme activity at pH 5.0 [19]. In 1987, E. Madi and G. Antranikian reported a simultaneous production of u-amylase, pullulanase and glucoamylase bacteria Clostridium thermosulfurgenes. In addition, some actinomycetes such as Streptomyces diastatochromogenes, Beauveria actinomycetes and Micromonosporaceae, Actinomycetes thermomonosporaceae also produce pullulanase. In plants, such as rice, beans, potatoes, sweet corn and malt, pullulanase was observed [20]. 

Maltose (from starch), composed of two D-glucose monomers— used as a sweetener in prepared foods and... 

Amylases are responsible for hydrolysis of starch to oligosaccharides. a-Amylase hydrolyzes the 1,4-a-glucoside bonds in compounds involving three or more molecules of glucose. ff-Amylase liberates (mainly) S-maltose from starch and other compounds. The simplest way to determine amylase activity requires the determination of the time required to change the starch iodine color from blue... 

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