Starch is used as a raw material in many processed foods and in industrialized products for
non-food purposes. However, in their native form or after gelatinization, starches do not …

Bread staling is defined as physicochemical changes in bread during storage, which results
in undesirable changes in bread quality. It has always been one of the serious problems of …

The aim of this study was to purify and characterize α-amylase of Paenibacillus species D9
and cloned α-amylase in Escherichia coli transformants. Optimal growth and production of …

The traditional method of isolating enzymes from pure cultures only allows for the studying of
a subset of the total naturally occurring microbiota in microorganism-rich environmental …

Amylases have discovered applications in various industries including juice preparing,
processing of starch, bread improvement and other maturation forms including malting grain …