Results 151 to 160 of about 5,714 (209)
Physicochemical and Multiscale Structural Characterization of Sorghum Cultivars and Their Associations with Anti-Digestion Properties. [PDF]
FoodsZhang Y +5 more
europepmc +1 more source
Differences in Hydration Behavior and Physicochemical Properties of Starches from Different Sorghum Varieties and Their Multiple Relationships. [PDF]
FoodsMao J, Li J, Yan H, Shen Q.
europepmc +1 more source
Influence of Banana Genotype on Polyphenol Content and Starch Digestibility of Unripe Flours. [PDF]
FoodsAgama-Acevedo E +4 more
europepmc +1 more source
Effect of Fucoidan on Structure and Bioactivity of Chinese Steamed Bread. [PDF]
FoodsYang Q +8 more
europepmc +1 more source
Glycosylation of vanillin by amyloglucosidase in organic media [PDF]
Tetrahedron Letters, 2006 Glycosylation of vanillin using amyloglucosidase from a Rhizopus mold with d-glucose, d-galactose, d-mannose, maltose, sucrose and d-sorbitol in di-isopropyl ether yielded glycosides in the range 13–53%. NMR spectral data confirmed linking between the phenolic OH of vanillin and C1 and/or C6 of the carbohydrate moieties.
Soundar Divakar
exaly +3 more sources
Preparation and properties of immobilized amyloglucosidase [PDF]
Biotechnology and Bioengineering, 1981 AbstractAmyloglucosidase was immobilized on a copolymer of methyl methacrylate and 2‐dimethylaminoethyl methacrylate. The resulting immobilized amyloglucosidase has 19% of the soluble enzyme specific activity. The pH optimum of immobilized amyloglucosidase is shifted towards acidity by 1.9 units. The temperature optimum of immobilized enzyme is shifted
V. S. Nithianandam +3 more
openaire +2 more sources