Plant Protection Science, 2014 We identify and characterise α-amylases of the two aphid species, A. fabae and A. gossypi. To do this, α-amylases of the two insect species were extracted and their activities were determined using 1% soluble starch.
Ali Darvishzadeh +2 more
doaj +1 more source
Maltooligosaccharides: Properties, Production and Applications
Molecules, 2023 Maltooligosaccharides (MOS) are homooligosaccharides that consist of 3–10 glucose molecules linked by α-1,4 glycosidic bonds. As they have physiological functions, they are commonly used as ingredients in nutritional products and functional foods.
Mária Bláhová +3 more
doaj +1 more source
Amylases and Their Importance during Glycan Degradation: Genome Sequence Release of Salmonella Amylase Knockout Strains. [PDF]
, 2017 Amylases catalyze the cleavage of α-d-1,4 and α-d-1,6-glycosidic bonds in starch and related carbohydrates. Amylases are widely distributed in nature and are important in carbohydrate metabolism.
Arabyan, Narine +2 more
core +1 more source
Interaction of endophytic microorganisms with respect to cypermethrin
Юг России: экология, развитие, 2023 Aim. Search and selection of microorganisms with active enzymatic properties for possible biodestruction of pyrethroids.Materials and Methods. For effective screening and selection of the most active isolates, for the subsequent development of ...
L. R. Valiullin +8 more
doaj +1 more source
Unique Organization of Extracellular Amylases into Amylosomes in the Resistant Starch-Utilizing Human Colonic Firmicutes Bacterium Ruminococcus bromii [PDF]
, 2015 ACKNOWLEDGMENTS We acknowledge support from BBSRC grant no. BB/L009951/1, from the Scottish government Food, Land and People program, and from the Society for Applied Microbiology. E.A.B. is supported by a grant (no.
Bayer, Edward A. +11 more
core +4 more sources
The Study of Influence of Aronia Additives on Functional-technological Properties of Wheat Flour [PDF]
, 2017 The expedience of the use of aronia in technology of short dough products as a source of vitamins, mineral, pectin substances, phenol compounds, easily assimilated sugars, organic acids and so on was substantiated.
Goriainova, I. (Iuliia) +4 more
core +2 more sources
A thin layer chromatographic comparison of raw and soluble starch hydrolysis patterns of some α-amylases from Bacillus sp. isolated in Serbia [PDF]
Journal of the Serbian Chemical Society, 2014 Several natural isolates of Bacillus strains namely 5B, 12B, 16B, 18 and 24B were grown on two different temperatures in submerged fermentation for the raw-starch-digesting a-amylases production. All strains except Bacillus sp.
Gligorijević Nikola +5 more
doaj +1 more source
Frontiers in Cellular and Infection Microbiology, 2022 BackgroundThis study aimed to assess whether the amylase day 2/amylase day 1 ratio was associated with severe acute pancreatitis (SAP).MethodsWe retrospectively enrolled 464 patients with acute pancreatitis. Serum amylase was measured on admission (day 1)
Wandong Hong +9 more
doaj +1 more source
Hydrolysis of sweet potato (Ipomoea batatas (L.) Lam.) flour by Candida homilentoma strains: effects of pH and temperature using Central Composite Rotatable Design [PDF]
Anais da Academia Brasileira de Ciências, 2020 The current study focuses on the evaluation of culture parameters on the enzymatic hydrolysis of Ipomoea batatas (L.) Lam flour by Candida homilentoma strains.
ANA LETÍCIA S. COELHO +3 more
doaj +2 more sources
Impact of calcium on salivary α-amylase activity, starch paste apparent viscosity and thickness perception [PDF]
, 2011 Thickness perception of starch-thickened products during eating has been linked to starch viscosity and salivary amylase activity. Calcium is an essential cofactor for α-amylase and there is anecdotal evidence that adding extra calcium affects ...
A Kumari +33 more
core +1 more source