Kinetics of Reactions with Amyloglucosidase and their Relevance to Industrial Applications

The two types of intramolecular bonds existing in native starch, the α‐1,4 and the α‐1,6 linkage, are shown to have a largely different free enthalpy of hydrolysis. Hence, on incubation of glucose or a dextrin with an enzyme containing α‐1,4 as well as α‐1,6 degrading activities, a situation finally...

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Veröffentlicht in:	Starch - Stärke 1979, Vol.31 (10), p.338-345
Hauptverfasser:	Roels, J. A., van Tilburg, R.
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
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