A quick and simple gel diffusion assay to visualize and quantify pullulanase activity for resistant starch content in food crops
Author:
Funder
Science and Engineering Research Board
Publisher
Springer Science and Business Media LLC
Subject
Plant Science,Agronomy and Crop Science,Biotechnology
Link
https://link.springer.com/content/pdf/10.1007/s13562-022-00791-4.pdf
Reference31 articles.
1. Babu AS, Parimalavalli R (2018) Effect of pullulanase debranching and storage temperatures on structural characteristics and digestibility of sweet potato starch. J Saudi Soc Agric Sci 17(2):208–216. https://doi.org/10.1016/j.jssas.2016.04.005
2. Ben-Messaoud E, Ammar YB, Mellouli L, Bejar S (2002) Thermostable pullulanase type I from new isolated Bacillus thermoleovorans US105 : Cloning, sequencing and expression of the gene in E. coli. Enzyme Microb Technol 31(6):827–832. https://doi.org/10.1016/S0141-0229(02)00185-0
3. Briggs DE (1961) Gel diffusion method for the assay of α-amylase. J Inst Brew 68:27–32. https://doi.org/10.1002/j.2050-0416.1962.tb01844.x
4. De Beer EJ, Sherwood MB (1945) The paper-disc agar-plate method for the assay of antibiotic substances. J Bacteriol 50(4):459–467
5. Demirkesen-Bicak H, Tacer-Caba Z, Nilufer-Erdil D(2018) Pullulanase treatments to increase resistant starch content of black chickpea (Cicer arietinum L.) starch and the effects on starch properties. Int J Biol Macromol 111:505–513. https://doi.org/10.1016/j.ijbiomac.2018.01.026
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1. Isolation, characterization, and cloning of thermostable pullulanase from Geobacillus stearothermophilus ADM-11;Saudi Journal of Biological Sciences;2024-02
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