Properties and applications of starch-converting enzymes of the alpha-amylase family.

By M. V. D. Maarel, B. A. Veen, J. Uitdehaag, H. Leemhuis, L. Dijkhuizen. Journal of Biotechnology, 2002

1,318 citations recorded by the source corpus.

Subfields: Biotechnology, Nutrition and Dietetics, Plant Science

View Paper: https://www.semanticscholar.org/paper/b3aeb7c4c540ceb51180776770cc812b13a92c7b

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In Biotechnology

1. T. K. Murthy
2. S. Rakshit
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In Nutrition and Dietetics

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Citations in the corpus

• Characterisation of a highly stable α-amylase from the halophilic archaeon Haloarcula hispanica (2005, neutral): “Many a-amylases require Ca2+ ions for activity (van der Maarel et al. 2002), and therefore we measured the activity in the standard assay buffer with different Ca2+ concentrations (Fig.”
• Amylase action pattern on starch polymers (2008, background): “All the enzymes of GH family 13 retain the anomeric configuration and work according to the double displacement mechanism (MacGregor 1993; van der Maarel et al. 2002).”
• A Broader View: Microbial Enzymes and Their Relevance in Industries, Medicine, and Beyond (2013, neutral): “The α-amylases have been used in the baking industry widely [42].”
• Production of amylases from Bacillus amyloliquefaciens under submerged fermentation using some agro-industrial by-products (2015, background): “The production of amylases is overshadowing all other enzymes; hence, amylases account 65% of enzyme market in world (van der Maarel et al., 2002; Balkan and Figen, 2007). a-amylase is an endo-acting enzyme and hydrolyzes linkages in a random fashion that hydrolyzes a-1,4 bonds and bypass a-1, 6…”
• α-Amylase Production and Applications: A Review (2014, methodology): “Starch is used in the production of fructose and glucose syrups [78].”
• Developments in industrially important thermostable enzymes: a review. (2003, background): “The starch hydrolytic enzymes comprise 30% of the worldÕs enzyme consumption (Van der Maarel et al., 2002).”
• An overview of the microbial α-amylase family (2003, methodology): “The attachments of different domains to the catalytic site or to extra sugar binding subsites around the catalytic site is the prime reason for these differences (Van der Maarel et al., 2002).”
• Metabolism Characteristics of Lactic Acid Bacteria and the Expanding Applications in Food Industry (2021, background): “Starch includes amylose composed of α-(1→4) glucose chain and amylopectin composed of α-(1→4) glucose main chain and α-(1→6) glucose side chain (van der Maarel et al., 2002).”