3.2.1.60: glucan 1,4-alpha-maltotetraohydrolase
This is an abbreviated version!
For detailed information about glucan 1,4-alpha-maltotetraohydrolase, go to the full flat file.
Word Map on EC 3.2.1.60
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3.2.1.60
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stutzeri
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starch
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non-reducing
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alcaligenes
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g4-forming
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maltose
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maltooligosaccharides
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exo-type
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alpha-amylases
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fs
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1,4-alpha-d-glucan
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maltopentaose
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zymograms
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bake
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flour
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amylases
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kitasatospora
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baking
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analysis
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food industry
- 3.2.1.60
- stutzeri
- starch
-
non-reducing
- alcaligenes
-
g4-forming
- maltose
- maltooligosaccharides
-
exo-type
- alpha-amylases
- fs
- 1,4-alpha-d-glucan
- maltopentaose
-
zymograms
-
bake
- flour
- amylases
- kitasatospora
-
baking
- analysis
- food industry
Reaction
Synonyms
exo-malto tetraohydrolase, exo-maltotetraohydrolase, exomaltotetraohydrolase, G4-1, G4-2, G4-amylase, G4-exo-alpha-amylase, maltotetraohydrolase, exo-, maltotetraose-forming alpha-amylase, Maltotetraose-forming amylase, Maltotetraose-forming exo-amylase, maltotetraose-producing amylase, maltotetraose-producing enzyme, maltotriose-forming exo-amylase
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Application
Application on EC 3.2.1.60 - glucan 1,4-alpha-maltotetraohydrolase
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analysis
food industry
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utilization of a maltotetraose-producing amylase as a whole wheat bread improver of the baking performance of whole-grain wheat flour, overview. Whole-grain bread dough prepared with the enzyme shows reduced water absorption and increased development time, while the dough stability is not affected. Also, the enzyme-treated samples exhibit lower Mixolab torque values than the control upon heating and cooling. The viscous characteristics of whole-grain bread dough become dominant with increasing levels of the enzyme. The enzyme delays the crumb firming of whole-grain wheat bread during a 7-d storage period and can function as an antiretrogradation agent to enhance the quality attributes of whole-grain wheat bread
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bioconversion of starch into maltotetraose in a membrane recycle bioreactor
analysis
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bioconversion of starch into maltotetraose in a membrane recycle bioreactor
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