Cooperative Action of α-Glucanotransferase and Maltogenic Amylase for an Improved Process of Isomaltooligosaccharide (IMO) Production-Reference-Cited by-同舟云学术

Cooperative Action of α-Glucanotransferase and Maltogenic Amylase for an Improved Process of Isomaltooligosaccharide (IMO) Production

Published:2002-04-18 Issue:10 Volume:50 Page:2812-2817
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Lee Hyun-Soo¹,Auh Joong-Hyuck¹,Yoon Hyun-Geun¹,Kim Myo-Jeong¹,Park Jin-Hee¹,Hong Seung-Suh¹,Kang Min-Hyung¹,Kim Tae-Jip¹,Moon Tae-Wha¹,Kim Jung-Wan¹,Park Kwan-Hwa¹

Affiliation:

1. Samyang Genex Biotech Research Institute, 63-2 Hwaam-Dong, Yusung-Gu, Taejeon 305-348, Korea; Department of Food Science and Technology and Research Center for New Bio-Materials in Agriculture, College of Agriculture and Life Sciences, Seoul National University, Suwon 441-744, Korea; and Department of Biology, University of Incheon, Incheon 402-749, Korea

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf011529y

Reference20 articles.

Cited by 59 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. Synergistic effect of enzymatic pre-treatment and amylose–lipid complex construction on the physicochemical properties of maize starch;Food Chemistry;2024-02

2. Biochemical characterization of glycoside hydrolase family 31 α-glucosidases from Myceliophthora thermophila for α-glucooligosaccharide synthesis;International Journal of Biological Macromolecules;2023-12

3. Maltogenic amylase: Its structure, molecular modification, and effects on starch and starch-based products;Carbohydrate Polymers;2023-11

4. Effect of modification by maltogenic amylase and branching enzyme on the structural and physicochemical properties of sweet potato starch;International Journal of Biological Macromolecules;2023-06

5. Enzymatic Approaches for Structuring Starch to Improve Functionality;Annual Review of Food Science and Technology;2023-03-27