Cereal Chem. 69(5):542-546 The changes in rheological properties of a wheat flour dough due to the wheat flour dough were clearly influenced both by the type of the addition of enzymes were measured. The dough, made of flour of a-amylase and by mixing protease with the a-amylase. The presence of standard baking quality, was characterized by oscillatory measurements a-amylases caused a decrease ...

Amylases and cellulases are important enzymes both for the global carbon cycle on earth and for biotechnical applications. They are capable of degrading polysaccharides, which are chemically simple polymers of repeating glucose units that form very complex and water-insoluble macroscopic structures. The enzymatic degradation of starch and cellulose is poorly understood at the molecular level. T...

The effect of different media and pH on the formation of amylase by Aspergillus oryzae EI 212 is described. Depending upon the composition of the medium and growth conditions, the fungus was found to secrete alpha- or beta-amylase, or both. Some of the properties of the partially purified alpha-amylase were found to be different from alpha-amylases from other sources.

Thermoactinomyces vulgaris strain 5 produced two electrophoretically different alpha-amylases. Precipitation with ammonium sulfate and acetone did not alter the electrophoretic mobilities of either amylase isoenzyme. Patterns of the hydrolysis products of amylose by the two amylase isoenzymes were essentially identical.