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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.


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After digestion with amylase and amyloglucosidase, the water-soluble fraction of glutarate starch had more oligosaccharides resistant to digestive enzymes than did native adlay starch.
For the adductor muscle we determined the glycogen content by enzymatic hydrolysis with amyloglucosidase as described by Keppler and Decker (1974).
Chapter Titles: Introduction; Notes to the reader; Joint FAO/WHO Expert Committee on Food Additives, 59th Meeting, Geneva, 4-13 June 2002; Section A: Principles governing the establishment and revision of specifications; Section B: Specifications of certain food additives (uses other than as flavouring agents); Alitame; Amyloglucosidase from Aspergillus niger, var.
 
 
 
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