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Inactivation of protease activity in an enzyme mixture, purification and concentration of the remaining alpha-amylase and bakery products using said purified alpha-amylase
Inactivation of protease activity in an enzyme mixture, purification and concentration of the remaining alpha-amylase and bakery products using said purified alpha-amylase
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机译:酶混合物中蛋白酶活性的失活,使用所述纯化的α-淀粉酶纯化和浓缩剩余的α-淀粉酶和烘焙产品
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摘要
method to inactivate the proteolytic enzyme(s) contained in commercial heat stable bacterial alpha-amylase under conditions which retain full alpha-amylase activity. Use of thus purified alpha-amylase enzyme plus surfactants that are approved for use in bread to inhibit firming and improve the keeping quality of bread and other bakery products.
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