000			02074nab a22003737a 4500
001			67807
003			MX-TxCIM
005			20250924124620.0
008			240806s1982 -us|||p|op||| 00| 0 eng d
022			_a0038-9056
022			_a1521-379X (Online)
024	8		_ahttps://doi.org/10.1002/star.19820340204
040			_aMX-TxCIM
041			_aeng
100	1		_aIkawa, Y. _935466
245	1	0	_aProperties of residual starches of Sugary-2 and Sugary-2 Opaque-2 maize following amylase hydrolysis
260			_aUnited States of America : _bJohn Wiley & Sons, _c1982.
500			_aPeer review
520			_aProperties of residual starches of sugary-2 opaque-2 and sugary-2 maize starch granules hydrolyzed with glucoamylases were investigated. A crude and two crystalline glucoamylases were used. The amylopectin fractions of both starches hydrolyzed easier than that of amylose with all enzymes. Residual starches hydrolyzed by the crude glucoamylase accumulated low-molecular weight materials, which was not observed in residual starches attacked by crystalline glucoamylase. It was suggested that in the crude enzyme the contaminating α-amylase caused the accumulation of the minified fraction. It is also suggested that the crystalline region of sugary-2 opaque-2 starch may consist of a mixture of A-type and B-type patterns. Evidence for this was from observation of the changes in X-ray diffraction patterns of residual starch following amylase and acid hydrolysis.
546			_aText in English
650		7	_aMaize _2AGROVOC _91173
650		7	_aResidues _2AGROVOC _91752
650		7	_aCorn starch _2AGROVOC _926110
650		7	_aAmylases _2AGROVOC _912869
650		7	_aHydrolysis _2AGROVOC _912240
650		7	_aGlucoamylase _2AGROVOC _920038
650		7	_aAmylopectin _2AGROVOC _912674
700	1		_aGlover, D.V. _933927
700	1		_aIida, M. _935469
700	1		_aTakaya, T. _935470
700	0		_aHidetsugu Fuwa _935472
773	0		_dUnited States of America : John Wiley & Sons, 1982. _gv. 34, no. 2, p. 44-49 _tStarch _x0038-9056
942			_2ddc _cJA _n0
999			_c67807 _d67799