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Detection and estimation of fungal amylases in flour
Author(s) -
Knight R. A.
Publication year - 1960
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740110109
Subject(s) - amylase , food science , wheat flour , chemistry , enzyme , biochemistry
Abstract As the methods normally used in the examination of flour do not reveal the presence of fungal amylases, a technique has been developed which may be employed for their detection and semi‐quantitative estimation. This is based on the decrease in α‐amylase activity which occurs when a flour extract containing calcium ions is heated at 68° for 30 min. Confirmation of the presence of fungal amylase and of the amount which has been added to flour can be obtained by using the relationship between cereal α‐amylase activity and Hagberg number.