Maltose Effects on Barley Malt Diastatic Power Enzyme Activity and Thermostability at High Isothermal Mashing Temperatures: I. β-Amylase
Author:
Affiliation:
1. United States Department of Agriculture-Agricultural Research Service Cereal Crops Research Unit, Madison, WI
2. Department of Agronomy, University of Wisconsin, Madison, WI
Publisher
Informa UK Limited
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
https://www.tandfonline.com/doi/pdf/10.1094/ASBCJ-2016-2734-01
Reference75 articles.
1. Barley malt-α-amylase. Purication, action pattern, and subsite mapping of isozyme 1 and two members of the isozyme 2 subfamily using p-nitrophenylated maltooligosaccharide substrates
2. The stabilization of proteins by osmolytes
3. Stabilization of protein structure by sugars
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