Efficient hydrolysis of raw starch by a maltohexaose-forming α-amylase from Corallococcus sp. EGB-Reference-Cited by-同舟云学术

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Efficient hydrolysis of raw starch by a maltohexaose-forming α-amylase from Corallococcus sp. EGB

Published:2021-12 Issue: Volume:152 Page:112361
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Zhang Lei,Zhong Lingli,Wang Juying,Zhao Yuqiang,Zhang Yiwei,Zheng Yitong,Dong Weiliang,Ye Xianfeng,Huang Yan,Li Zhoukun,Cui Zhongli

Funder

National Natural Science Foundation of China

Fundamental Research Funds for the Central Universities

Key Research and Development Program of Jiangxi Province

National Major Science and Technology Projects of China

Publisher

Elsevier BV

Subject

Food Science

Reference40 articles.

1. The importance of surface-binding site towards starch-adsorptivity level in α-amylase: A review on structural point of view;Baroroh;Enzyme Research,2017

2. Carbohydrates;BeMiller,2007

3. Raw starch degrading α-amylases: An unsolved riddle;Božić;Amylase,2017

4. Hydrolysis of granular corn starch with controlled pore size;Chen;Journal of Cereal Science,2012

5. A brief review on the emerging technology of ethanol production by cold hydrolysis of raw starch;Cinelli;Fuel,2015

Cited by 9 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Novel Strain of Paenibacillus phyllosphaerae CS-148 for the Direct Hydrolysis of Raw Starch into Glucose: Isolation and Fermentation Optimization;Applied Biochemistry and Biotechnology;2023-10-28

2. Identification and Characterization of Novel Malto-Oligosaccharide-Forming Amylase AmyCf from Cystobacter sp. Strain CF23;Foods;2023-09-19

3. Structural and Functional Properties of Porous Corn Starch Obtained by Treating Raw Starch with AmyM;Foods;2023-08-22

4. Characterization of Corn Starch Granules Modified by Glucan 1,4‐α‐Maltotriohydrolase from Microbacterium imperiale;Starch - Stärke;2023-06-26

5. Comparative study on bread quality and starch digestibility of normal and waxy wheat (Triticum aestivum L.) modified by maltohexaose producing α-amylases;Food Research International;2022-12

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