Enhanced maltotetraose purity in industrial production by a sustainable bio-physical process
Author:
Funder
National Natural Science Foundation of China
Science and Technology Support Program of Jiangsu Province
Collaborative Innovationcenter of Food Safety and Quality Control in Jiangsu Province
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s43393-024-00243-1.pdf
Reference31 articles.
1. Shinde VK, Vamkudoth KR. Maltooligosaccharide forming amylases and their applications in food and pharma industry. J Food Sci Technol. 2021;1–12. https://doi.org/10.1007/s13197-021-05262-7.
2. Bae W, Lee SH, Yoo SH, et al. Utilization of a maltotetraose-producing amylase as a whole wheat bread improver: dough rheology and baking performance. J Food Sci. 2014;79(8):E1535–E40. https://doi.org/10.1111/1750-3841.12538.
3. Soon YS, You JJ, Yeonjoong Y, et al. Inhibition of PDGF-induced migration and TNF-alpha-induced ICAM-1 expression by maltotetraose from bamboo stem extract (BSE) in mouse vascular smooth muscle cells. Mol Nutr Food Res. 2016;60(9):2086–97. https://doi.org/10.1002/mnfr.201500601.
4. Kondo H, Honke T, Hasegawa R, et al. Isolation of maltotetraose from Streptomyces as an antibiotic against Erwinia carotovora. J Antibiot. 1975;28(2):157–60. https://doi.org/10.7164/antibiotics.28.157.
5. Kimura T, Nakakuki T. Maltotetraose, a new saccharide of tertiary property. Starch/Staerke. 1990;42(4):151–57. https://doi.org/10.1002/star.19900420407.
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