원문정보
피인용수 : 0건 (자료제공 : 네이버학술정보)
초록
영어
A maltopentaose-producing amylase (G5-amylase) from Bacillus megaterium KSM B-404 was applied to retard bread retrogradation. Retrogradation rates were determined by differential scanning calorimetry. Gel permeation chromatography determined changes in maltooligosaccharide composition and the molecular weight profiles of carbohydrate tractions. The baking process produced maltopentaose and maltotriose by the hydrolysis of starch molecules into small units. Amylose and amylopectin degradation as well as maltooligosaccharides produced by the enzyme were likely responsible for retarding starch retrogradation. Overall, addition of G5-amylase reduced the starch retrogradation rate, and was as effective as Novamyl(R), a commercial enzyme.
목차
Abstract
Introduction
Materials and Methods
Results and Discussion
Acknowledgments
References
Introduction
Materials and Methods
Results and Discussion
Acknowledgments
References
저자정보
참고문헌
자료제공 : 네이버학술정보