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Published in 2017 at "Enzyme and microbial technology"
DOI: 10.1016/j.enzmictec.2016.09.011
Abstract: Maltogenic amylases (MAases, EC 3.2.1.133) have been gotten much attention due to their various applications in industry and commercial processes. MAases belong to subfamily 20 of glycoside hydrolase family 13 (NPase or CDases subfamily) and…
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Keywords:
maltogenic amylase;
properties geobacillus;
geobacillus maltogenic;
family ... See more keywords
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Published in 2021 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2021.106904
Abstract: Abstract Due to the semi-crystalline structure of native starch granules, enzymatic modification of these solid, raw, entities by branching enzyme (BE) is limited. Here, we describe a method to efficiently modify starch by BE after…
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Keywords:
branching enzyme;
treatment;
maltogenic amylase;
sequential maltogenic ... See more keywords
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Published in 2021 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2021.106932
Abstract: Abstract This study aimed to modify granular lentil (LS), faba bean (FBS) and pea (PS) starches with maltogenic α-amylase (MGA) from Bacillus stearothermophilus, and the MGA-modified starches were then characterized and compared with that produced…
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Keywords:
pulse starches;
maltogenic amylase;
treatment;
utilization maltogenic ... See more keywords
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Published in 2019 at "International journal of biological macromolecules"
DOI: 10.1016/j.ijbiomac.2019.12.098
Abstract: Structural modification of starch using efficient α-amylases to improve its properties is an established method in the starch industry. In our previous research, the novel maltogenic α-amylase CoMA that catalyzes multi-molecular reactions has been identified.…
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Keywords:
maltogenic amylase;
retrogradation properties;
retrogradation;
potato starch ... See more keywords
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Published in 2018 at "EFSA Journal"
DOI: 10.2903/j.efsa.2018.5478
Abstract: Abstract The food enzyme maltogenic amylase (glucan 1,4‐α‐maltohydrolase; EC 3.2.1.133) is produced with a genetically modified Bacillus subtilis strain NZYM‐SO by Novozymes A/S. The genetic modifications do not give rise to safety concerns. The food…
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Keywords:
food;
maltogenic amylase;
food enzyme;
safety ... See more keywords
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Published in 2021 at "EFSA Journal"
DOI: 10.2903/j.efsa.2021.6634
Abstract: Abstract The food enzyme maltogenic α‐amylase (glucan 1,4‐α‐maltohydrolase; EC 3.2.1.133) is produced with the genetically modified Bacillus subtilis strain ROM by DSM Food Specialities B.V. The genetic modifications do not give rise to safety concerns.…
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Keywords:
food enzyme;
food;
maltogenic amylase;
safety ... See more keywords