EC Number   |
Application |
Reference |
|---|
    3.2.1.2 | brewing |
beta-amylase allelic forms have different thermostability and kinetic properties, which critically influence their malting quality, production of barley varieties with better malting quality by genetic engineering |
656797 |
| 3.2.1.2 | industry |
amylases are important industrial enzymes used in starch liquefaction to produce glucose, fructose and maltose and also in brewing, baking, textile, paper, detergent and sugar industries |
750577 |
| 3.2.1.2 | industry |
the enzyme is important in industrial maltose production |
664437 |
| 3.2.1.2 | industry |
the recombinant purified alpha-amylase enzyme from Thermotoga petrophila can be a potential candidate for use in many industrial processes; particularly, it can be helpful in starch saccharification due to the adaptive capability of the alpha-amylase to withstand unreceptive conditions used in industrial processes |
746791 |
| 3.2.1.2 | molecular biology |
usage of beta-amylase phylogenetic signal to reconstruct the evolutionary history of the Pooid grasses. Phylogenetic relationships of 37 grass species (26% of the sampled species) highlight the frequent occurrence of non-treelike evolutionary events, so this LCNG should be used with caution as a phylogenetic marker |
751607 |
| 3.2.1.2 | nutrition |
beta-amylase may have certain industrial applications, e.g. in the beer industry or in the production of maltose syrup, beta-amylase could be a by-product, in addition to carotenoid pigments, in the fermentation downstream |
-, 656678 |
| 3.2.1.2 | nutrition |
comparison of polyphenol oxidase, alpha-amylase and beta-amylase activities of Triticum monococcum, Triticum turgidum and Triticum aestivum. Results demonstrate that several Triticum accessions have different enzymatic activities. Those accessions showing the most suitable enzymatic activities for the preparation of foods with the best technological quality should be used that also preserve the nutritional quality of the raw flour |
730107 |
| 3.2.1.2 | nutrition |
comparison of polyphenol oxidase, alpha-amylase and beta-amylase activities of Triticum monococcum, Triticum turgidum and Triticum aestivum. The species Triticum monococcum ssp. monococcum shows the highest polyphenol oxidase and the lowest alpha- and beta-amylase levels. Results demonstrate that several Triticum accessions have different enzymatic activities. Those accessions showing the most suitable enzymatic activities for the preparation of foods with the best technological quality should be used that also preserve the nutritional quality of the raw flour |
730107 |
| 3.2.1.2 | nutrition |
industrial utility for the production of high maltose syrups from raw or soluble starch at 75°C |
208602 |
| 3.2.1.2 | nutrition |
possible industrial utility for commercial production of maltose-containing syrups from raw corn starch |
-, 208641 |
