Classification of microbial ?-amylases for food manufacturing using proteinase digestion.
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ABSTRACT:
SUBMITTER: Akiyama T
PROVIDER: S-EPMC4237487 | biostudies-literature | 2014 Sep
REPOSITORIES: biostudies-literature
Publications
Classification of microbial α-amylases for food manufacturing using proteinase digestion.
Akiyama Takumi T Yamazaki Takeshi T Tada Atsuko A Ito Yusai Y Otsuki Noriko N Akiyama Hiroshi H
Food science & nutrition 20140611 5
Enzymes produced by microorganisms and plants are used as food additives to aid the processing of foods. Identification of the origin of these enzyme products is important for their proper use. Proteinase digestion of α-amylase products, followed by high performance liquid chromatography (HPLC) analysis, was applied to α-amylase from the mold Aspergillus species, the bacteria Bacillus species, and the actinomycetes Saccharomonospora species. Eighteen commercial products of α-amylase were digeste ...[more]
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