(3) One Dextrinizing Unit (DU), or (SKB), unit of alpha-amylase activity as defined as that amount of enzyme that will dextrinize
soluble starch ...
The goal of researchers was to dextrinize
starch during its extrusion in order to sweeten and reduce its viscosity, as well as to increase the nutrient density of weaning foods.
([paragraph]) One dextrinizing unit (D.U.) is the quantity and activity of [alpha]-amylase that will dextrinize
soluble starch at the rate of 1 g [h.sup.-1] at 20[degrees]C.
A Bacterial Amylase Unit (BAU) is defined as the amount of enzyme that dextrinizes
1 mg of starch per minute, under standard conditions, according to the manufacturer's recommendation.