EC Number   |
Application |
Reference |
|---|
    2.4.1.25 | analysis |
investigation of molecular characteristics, microstructures, and physicochemical properties of modified starch gels prepared from partial enzyme treatments of the corn and rice starch pastes. Unlike the native and partially modified normal starches, the native and partially modified waxy starches can not form gels strong enough for textural analysis after 24 h for gel setting. The partially modified normal starches show specific apparent amylose contents and maximum iodine absorption wavelength, as well as the tri-modal molecular weight profiles and flatter side-chain distributions. The partially modified normal starch gels possess fractured surfaces with discontinuous crystalline fibrous assembly, which result in more brittle, rigid, and resilient gels compared with the native gels |
719214 |
| 2.4.1.25 | biotechnology |
industrial production of cycloamylase with mutant enzyme Y54G, which shows high cyclization activity and low hydrolytic activity |
660768 |
| 2.4.1.25 | food industry |
the disproportionating enzyme 4alphaGTase, is used to modify the structural properties of rice starch to produce a suitable fat substitute in reduced-fat mayonnaise. The mayonnaise fat is partially substituted with the 4alphaGTase-treated starch paste at levels up to 50% in combination with xanthan gum. All mayonnaises exhibit shear thinning behavior and yield stress. Viscoelastic properties of mayonnaise are altered, and the mayonnaises exhibited weak gel-like properties. The magnitude of elastic and loss moduli is also affected by 4alphaGTase-treated starch concentration and presence of xanthan gum, microstructure, method, overview |
704054 |
| 2.4.1.25 | food industry |
thermostable 4-alpha-glucanotransferase from Thermus scotoductus is used for rice cake production |
688117 |
| 2.4.1.25 | food industry |
TmalphaGT can be used to produce granular corn starch, which contains amylose and amylopectin having lower molecular weights and a thermoreversible gelation property |
688118 |
| 2.4.1.25 | medicine |
lyme disease |
489023 |
| 2.4.1.25 | medicine |
understanding of the molecular basis of Cori's disease |
489018 |
| 2.4.1.25 | nutrition |
acting on gelatinized food-grade potato starch, PyAMase produced a thermoreversible starch product with gelatin-like properties. This thermoreversible gel has potential applications in the food industry |
-, 660766 |
| 2.4.1.25 | nutrition |
cycloamylose will be used in the food, pharmaceutical and chemical industries |
489016 |
| 2.4.1.25 | nutrition |
potential applications in the starch industry |
489020 |
