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amyloglucosidase |
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amyloglucosidase [‚am·ə·lō‚glü′kō·sə‚dās] (food engineering) An enzyme of microbial origin that breaks glucoside bonds in starch and dextrins to form glucose; used in the manufacturing of glucose and for converting carbohydrates to fermentable sugars (as in beer-brewing). Also known as glucoamylase. How to thank TFD for its existence? Tell a friend about us, add a link to this page, add the site to iGoogle, or visit webmaster's page for free fun content. |
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For the adductor muscle we determined the glycogen content by enzymatic hydrolysis with amyloglucosidase as described by Keppler and Decker (1974). |
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