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Structure-function relationships in amylases

Available chromatographic, spectroscopic and chemical methods for the characterization and quantitative determination of amylo-dextrin products are reviewed, discussed and evaluated. The analyses of amylodextrins are of vital importance to researchers involved, for example, in the characterization of novel starch degrading enzymes and starches of novel rheological properties and the rationalization of structure/ function relationships of amylases. [Pg.140]

See other pages where Structure-function relationships in amylases is mentioned: [Pg.28]    [Pg.29]    [Pg.35]    [Pg.39]    [Pg.141]    [Pg.28]    [Pg.29]    [Pg.35]    [Pg.39]    [Pg.141]    [Pg.39]    [Pg.123]    [Pg.381]    [Pg.205]    [Pg.275]    [Pg.129]    [Pg.203]    [Pg.86]   


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Amylases structure

Function relationships

Functional relationships

Structure-function relationship

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