Hydrolytic gain during hydrolysis reactions; implications and correction procedures

被引：15

作者：

Marchal, LM ^{[1
]}

Tramper, J ^{[1
]}

机构：

[1] Agr Univ Wageningen, Dept Food Technol & Nutr Sci, Food & Bioproc Engn Grp, NL-6703 HD Wageningen, Netherlands

来源：

BIOTECHNOLOGY TECHNIQUES | 1999年 / 13卷 / 05期

关键词：

beta-amylase; glucoamylase; hydrolytic gain; starch; structure;

D O I：

10.1023/A:1008959008505

中图分类号：

Q5 [生物化学];

学科分类号：

071010 ; 081704 ;

摘要：

Some of the structural parameters of starch (e.g. % beta- or gluco-hydrolysis) were influenced by the increase in mass during the hydrolysis reactions (hydrolytic gain). Procedures were derived to correct this apparent % of hydrolysis to actual % of hydrolysis. These analytically derived equations are not only valid for the hydrolysis of starch but also for the hydrolysis of lower molecular weight saccharides (i.e. alpha-limit dextrin). With a small modification, these equations can be used to correct for hydrolytic gain which occurs during the hydrolysis of other (bio)polymers.

引用

页码：325 / 328

页数：4

共 9 条

[1] PHYSICOCHEMICAL STUDIES ON STARCHES .20. THE EXISTENCE OF AN ANOMALOUS AMYLOPECTIN IN STARCH [J].