Distribution and Some Properties of Amylase in Spices
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概要
- 論文の詳細を見る
Amylase activity of 42 kinds of spices was assayed. Capsicum pepper, Cumin seed, Chinese pepper, Fennel seed, Paprika, and Ajowan had a high amylase activity. That of Capsicum pepper and Cumin seed was particularly high due to the starch degrading enzymes α- and β-amylase, as determined from the results of viscosity measurements, reducing sugar assays and TLC-analysis of the hydrolysate. We also examined temperature and pH optima for the amylase activity of Capsicum pepper and Cumin seed.
- 社団法人 日本食品科学工学会の論文
- 1999-05-01
著者
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NOMURA Yukihiro
Somatech Center, House Foods Corporation
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Arai Yukari
Somatech Center House Foods Corporation
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SHIOMI Nobuo
Somatech Center, House Foods Corporation
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Shiomi Nobuo
Somatech Center House Foods Corporation
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Nomura Yukihiro
Somatech Center House Foods Co. Ltd.
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Nomura Yukihiro
Somatech Center House Foods Corporation
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