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Effects of alpha‐amylases on pregelatinised starches, as measured by the amylograph
Author(s) -
Pomeranz Y.,
Shellenberger J. A.
Publication year - 1963
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.2740140303
Subject(s) - amylase , chemistry , alpha amylase , food science , enzyme , biochemistry , microbiology and biotechnology , biology
Eleven starches, pregelatinised under standardised conditions in the Amylograph, were subjected to the action of various amounts of fungal, bacterial and malt‐α‐amylases. On an equal basis of dextrinogenic activity, malt amylases showed highest liquefying properties for each of the starches; fungal amylase was lowest, and bacterial amylase was comparable with malt amylase. Comparison of liquefaction by equal amounts of α‐amylase showed that the highest susceptibility to enzymic action was exhibited by waxy cereal starches.