A Novel Maltopentaose-Producing Amylase as a Bread Antistaling Agent
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Auh, Joong-Hyuck
(Center for Agricultural Biomaterials and Department of Food Science and Biotechnology, School of Agricultural Biotechnology, Seoul National University)
Lee, Su-Yong (Center for Agricultural Biomaterials and Department of Food Science and Biotechnology, School of Agricultural Biotechnology, Seoul National University) Yoo, Seung-Seok (Department of Culinary Science, Honam University) Son, Hyun-Ju (Division of Food Science, College of Life and Environmental Sciences, Korea University) Lee, Jae-Woo (Department of Food Science and Nutrition Management, Gimcheon College) Lee, Sung-Joon (Division of Food Science, College of Life and Environmental Sciences, Korea University) Kim, Young-Bae (Division of Food Science, College of Life and Environmental Sciences, Korea University) Park, Kwan-Hwa (Center for Agricultural Biomaterials and Department of Food Science and Biotechnology, School of Agricultural Biotechnology, Seoul National University) |
1 |
Effects of <TEX>${\alpha}-amylase$</TEX> from sources on the firming of concentrated wheat starch gels: Relationship to bread staling
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2 |
The influence of various small plasticizers and malto-oligosaccharides on the retrogradation of (partly) gelatinized starch
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3 |
The conformation of <TEX>${\alpha}-(1.4)-linked$</TEX> glucose oligomers from maltose to maltoheptaose and shortchain amylose in solution
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4 |
Reactions of oligosaccharides. III. Hygroscopic properties
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5 |
Characterization of maltopentaose-producing bacterium and its cultural conditions
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6 |
Estimating the glass transition of oligosaccharides mixtures through the state diagram
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7 |
A study of the glass transition of amylopectin-sugar mixtures
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8 |
The roles of amylose and amylopectin in the gelatinization and retrogradation of starch
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9 |
Effect of low molecular weight dextrins on gelatinization and retrogradation of starch
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10 |
Firming of starch gels and amylopectin retrogradation as related to dextrin production by <TEX>${\alpha}-amylase$</TEX>
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11 |
Expression of the amylase gene from B. megaterium KSM B-404 in B. subtilis LKS88 and the maltopentaose production
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12 |
Purification and characterization of maltopentaose-producing amylase from Bacillus megaterium KSM B-404
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13 |
Use of dinitrosalicylic acid reagent for determination of reducing sugar
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14 |
Cleavage of structural proteins during the assembly of the head of bacteriophage T4
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15 |
Changes in carbohydrate tractions in enzymesupplemented bread and the potential relationship to staling
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16 |
Effect of different carbohydrases on fresh bread texture
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17 |
Phospholipid hydrolysate and antistaling amylase effects on retrogradation of starch in bread
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18 |
Emulsifier in bread making
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19 |
Modulation of cyclizing activity and thermostability of cyclodextrin glucanotransferase and its application as an antistaling enzyme
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20 |
Crumb firming kinetics of wheat breads with antistaling additives
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21 |
Developments in enzymes for retarding staling of baked goods
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22 |
Antistaling enzymes for baked goods
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23 |
A mechanism of bread firming. II. Role of starch hydrolyzing enzymes
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24 |
Water soluble dextrins from <TEX>${\alpha}-amylase$</TEX> treated bread and their relationship to bread firming
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25 |
Starch hydrolyzing enzymes for retarding the staling of rice bread
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26 |
Cloning of novel maltooligosaccharide-producing amylases as anti staling agents for bread
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