beta amylase/glycine max

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Safety evaluation of the food enzyme β-amylase obtained from soybean ( Glycine max)

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The food enzyme considered in this opinion is a β-amylase (EC 3.2.1.2) from soybean submitted by Nagase (Europa) GmbH. This β-amylase is intended to be used in the starch processing for maltose syrup production and the manufacture of a Japanese rice cake type. Based on the maximum use levels

Specific Determination of alpha-Amylase Activity in Crude Plant Extracts Containing beta-Amylase.

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The specific measurement of alpha-amylase activity in crude plant extracts is difficult because of the presence of beta-amylases which directly interfere with most assay methods. Methods compared in this study include heat treatment at 70 degrees C for 20 min, HgCl(2) treatment, and the use of the

Influence of pulsed magnetic field on soybean (Glycine max L.) seed germination, seedling growth and soil microbial population.

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The effects of pulsed magnetic field (PMF) treatment of soybean (Glycine max L. cv CO3) seeds were investigated on rate of seed germination, seedling growth, physico-chemical properties of seed leachates and soil microbial population under laboratory conditions. Seeds were exposed to PMF of 1500 nT

Expanding resolution of metalloprotein separations from soybean seeds using 2D-HPLC-ICP-MS and SDS-PAGE as a third dimension.

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This work reports on the use of a three dimensional separation system to enhance metalloprotein information when considering soybean seeds. Separations using size exclusion chromatography (SEC) allowed identification of three metal fractions. Following an anion exchange (AEX) chromatographic

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