Results 111 to 120 of about 14,846 (243)

Safety evaluation of an extension of use of the food enzyme glucan 1,4‐α‐maltohydrolase from the genetically modified Bacillus licheniformis strain NZYM‐CY

EFSA Journal, Volume 24, Issue 6, June 2026.
Abstract The food enzyme glucan 1,4‐α‐maltohydrolase (4‐α‐D‐glucan α‐maltohydrolase, EC 3.2.1.133) is produced with the genetically modified Bacillus licheniformis strain NZYM‐CY by Novozymes A/S. The safety of this food enzyme was evaluated previously and it did not give rise to safety concerns when used in three food manufacturing processes ...
EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Henk Van Loveren, Laurence Vernis, Irene Bonino, Daniele Cavanna, Yi Liu   +15 more
wiley   +1 more source

Amylopectin staling of cooked milled rices and properties of amylopectin and amylose

Starches of waxy rices that showed varietal differences in hardness testing of cooked rice after amylopectin staling and high‐amylose content (AC) rices differing in gel consistency (GC) and starch gelatinization temperature (GT) were studied to ...
Hizukuri, Susumu, Juliano, Bienvenido O., Villareal, Corazon P.   +2 more
core  

Bacillus stearothermophilus Neopullulanase Selective Hydrolysis of Amylose to Maltose in the Presence of Amylopectin

, 2002
The specificity of Bacillus stearothermophilus TRS40 neopullulanase toward amylose and amylopectin was analyzed. Although this neopullulanase completely hydrolyzed amylose to produce maltose as the main product, it scarcely ...
Kazuhisa Sugimoto, Hiroshi Kamasaka, Hiroki Takata, Takahisa Nishimura, Takashi Kuriki   +4 more
core   +1 more source

Safety evaluation of the food enzyme glucan 1,4‐α‐glucosidase from the non‐genetically modified Aspergillus niger strain AE‐GN

EFSA Journal, Volume 24, Issue 6, June 2026.
Abstract The food enzyme glucan 1,4‐α‐glucosidase (4‐α‐d‐glucan α‐glucohydrolase; EC 3.2.1.3) is produced with the non‐genetically modified Aspergillus niger strain AE‐GN by Amano Enzyme Inc. The food enzyme was considered free from viable cells of the production organism. It is intended to be used in 13 food manufacturing processes.
EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Henk Van Loveren, Laurence Vernis, Cristina Andreoli, Andrea Terron, Daniele Cavanna, Natalia Kovalkovicova, Jaime Aguilera, Magdalena Andryszkiewicz, Rita Ferreira de Sousa, Yi Liu   +20 more
wiley   +1 more source

Safety evaluation of an extension of use of the food enzyme glucan 1,4‐α‐maltohydrolase from the genetically modified Bacillus licheniformis strain NZYM‐FR

EFSA Journal, Volume 24, Issue 6, June 2026.
Abstract The food enzyme glucan 1,4‐α‐maltohydrolase (4‐α‐d‐glucan α‐maltohydrolase, EC 3.2.1.133) is produced with the genetically modified Bacillus licheniformis strain NZYM‐FR by Novozymes A/S. The safety of this food enzyme was evaluated previously and it did not give rise to safety concerns when used in three food manufacturing processes ...
EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Henk Van Loveren, Laurence Vernis, Irene Bonino, Daniele Cavanna, Yi Liu   +15 more
wiley   +1 more source

The Role of Molecular and Structural Characteristics of Starch, Hydrocolloids, and Gluten in Bread In Vitro Digestibility

Polysaccharides
Starch is one of the leading nutritional carbohydrates in the human diet; its characteristics, such as digestion rate, depend on molecular structure, and in particular, the molecular composition, type and length of amylopectin chains, which are known to ...
Julian de la Rosa-Millan
doaj   +1 more source

The interaction between amylose and amylopectin synthesis in rice endosperm grown at high temperature

, 2019
Starch is the abundant component in rice endosperm, and its microstructure determines the quality and functional properties of rice grain. It is well known that the starch fine structure is markedly influenced by high temperature during grain filling ...
Li, Yingqiu, Yu, Wenwen, Li, Enpeng, Wang, Jingdong, Zhu, Yun, Fan, Xiaolei, Lu, Yan, Li, Qianfeng, Tao, Keyu, Liu, Qiaoquan, Zhang, Changquan, Chen, Zhuanzhuan   +11 more
core   +1 more source

Effects of Binding between Ca in Hard Water and Phosphorus in Amylopectin on the Qualities of Boiled Rice and Rice Noodle Prepared by Soaking and Boiling in Hard Water

Foods
Recently, global warming has led to an increase in chalky rice grains. This has consequently resulted in the deterioration in quality of rice products. Although we previously reported that hard water, rich in Ca, is useful for the quality improvement of ...
Sumiko Nakamura, Junji Katsura, Akira Suda, Yasuhiro Maruyama, Ken’ichi Ohtsubo   +4 more
doaj   +1 more source

Structure and interfacial interactions of thin films of amylopectin

, 1998
Structure and interfacial properties of micrometer-thick amylopectin films were investigated. The polysaccharide amylopectin forms the crystalline regions in native starch. By applying X-ray scattering at wide and small angle detection modes, and surface
Ritzl, A;Regev, O;Yerushalmi-Rozen, R
core  

LIKE EARLY STARVATION 1 interacts with amylopectin during starch biosynthesis

International audienceStarch is the major energy storage compound in plants. Both transient starch and long-lasting storage starch accumulate in the form of insoluble, partly crystalline granules.
Liu, Chun, Zeeman, Samuel C, Bossu, Melanie, Bompard, Coralie, d'Hulst, Christophe, Osman, Rayan, Spriet, Corentin, Dauvillee, David   +7 more
core   +1 more source