Transglycosylation Forms Novel Glycoside Ethyl α-Maltoside and Ethyl α-Isomaltoside in Sake during the Brewing Process by α-Glucosidase A of Aspergillus oryzae-Reference-Cited by-同舟云学术

Transglycosylation Forms Novel Glycoside Ethyl α-Maltoside and Ethyl α-Isomaltoside in Sake during the Brewing Process by α-Glucosidase A of Aspergillus oryzae

Published:2019-12-31 Issue:5 Volume:68 Page:1419-1426
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Kojima Yusuke,Honda Chihiro,Kobayashi Izumi,Katsuta Ryo,Matsumura Satomi,Wagatsuma Izumi,Takehisa Maya,Shindo Hitoshi,Hosaka Masaru,Nukada Tomoo,Tokuoka Masafumi^ORCID

Funder

Japan Society for the Promotion of Science

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

http://pubs.acs.org/doi/pdf/10.1021/acs.jafc.9b06936

Reference30 articles.

1. Studies on Glycerin in Saké-Brewing

2. Metabolic surprises inSaccharomyces cerevisiaeduring adaptation to saline conditions: questions, some answers and a model

3. Maltose Assimilation by Saccharomyces saké

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