Premium
A Test for Endo‐Amylase Activity in the Presence of Exo‐Amylases
Author(s) -
McHale R. H.
Publication year - 1988
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19880401105
Subject(s) - amylose , amylase , starch , chemistry , alpha amylase , food science , biochemistry , enzyme
Increased hydroxypropylation of potato starch or amylose reduced the susceptibility of these substrates to attack by alpha and betaamylases. By limited hydroxpropyl substitution (molar substitution: 0.18) of starch or amylose, substrates were obtained which were specifically degraded by alpha‐amylase. These modified substrates enabled alpha‐amylase to be determined in the presence of betaamylase in extracts of malted barley.