Original paper

Determination of the Direct Activity of the Maltogenic Amylase from Geobacillus stearothermophilus in White Bread

Volume: 13, Issue: 2, Pages: 496 - 502
Published: Nov 21, 2019
Abstract
An assay-based method was developed to determine the residual activity of the maltogenic amylase from Geobacillus stearothermophilus in white bread. It was found that the important step for amylase extraction from the bread matrix was the addition of 10% (w/v) maltodextrin in the extraction buffer. The endogenous amylase activity in dough was investigated, and its inactivation during bread baking was proven. Thus, all amylase activities measured...
Paper Details
Title
Determination of the Direct Activity of the Maltogenic Amylase from Geobacillus stearothermophilus in White Bread
Published Date
Nov 21, 2019
Volume
13
Issue
2
Pages
496 - 502
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