amylolytic enzyme


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amylolytic enzyme

[‚am·ə′läd·ik ′en‚zīm]
(biochemistry)
A type of enzyme capable of denaturing starch molecules; used in textile manufacture to remove starch added to slash sizing agents.
References in periodicals archive ?
stearothermophilus, thermostable amylolytic enzymes, Ethiopian hyperthermal spring
A high value is thus, placed on thermostable and thermoactive amylolytic enzymes in the bioprocessing of starch (Norman, 1979).
The percentage of residual fecal starch was not influenced by supplementation with exogenous amylolytic enzymes of the treatments amylase and compound (Table 4).
Castro GR, Mendez BS, Sineriz F (1993a) Amylolytic enzymes produced by Bacillus amyloliquefaciens.
Miranda LA (2005b) Effects of storage time and processing temperature of grains with added amylolytic enzymes on is situ ruminal starch digestion.
Taking into account the production viewpoint and the amount of byproduct generated, this study aimed at adding value to fragments from the rice industry by producing syrup with a high DE content by starch hydrolysis with amylolytic enzymes.
The susceptibility of the starch by the amylolytic enzymes, depends beyond the starch source and the enzyme, also depends of the processing conditions.
Pcal_1616 had four conserved motifs that were typically reported in almost all amylolytic enzymes of GH57 family (Zona et al.
This thermo stability is an important factor for the use of amylolytic enzymes in starch-processing industries.