Maltogenic amylase: Its structure, molecular modification, and effects on starch and starch-based products

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DOI:10.1016/j.carbpol.2023.121183
作者：Pengfei Liu, Li Ma, Wenmin Duan, Wei Gao, Yishan Fang, Li Guo, Chao Yuan, Zhengzong Wu, Bo Cui
文献类型：期刊论文
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Elsevier

Abstract：Maltogenic amylase (MAA) (EC3.2.1.133), a member of the glycoside hydrolase family 13 that mainly produces α-maltose, is widely used to extend the shelf life of bread as it softens bread, im

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