Starch is the principal storage polysaccharide in cereals, tubers, and a wide range of plant-derived raw materials, and it is also one of the most important structural carbohydrates in food systems. In food science research, starch not only determines system viscosity, gelatinization behavior, ...
α-Amylase (α-amylase) is a class of glycoside hydrolases widely distributed in animals, plants, and microorganisms. Acting in an endo-fashion, it catalyzes cleavage of α-1,4-glycosidic bonds in starch, glycogen, and related α-1,4-glucans, generating products such as maltose, maltotriose, and ...
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