Phosphatbestimmung in Phosphatstärken

Kessel, H.

doi:10.1002/star.19720240204

Cited by 6 publications

(1 citation statement)

References 11 publications

(4 reference statements)

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“…The a-amylase activity was determined using the modified WOHLGEXUTH method [ 121. The levels of inorganic phosphate were established by the method described by von KESSEL [14]. The levels of inorganic phosphate were established by the method described by von KESSEL [14].…”

Section: Methodsmentioning

confidence: 99%

Influence of acid phosphatase activity on the saccharification of potato maltodextrins by aspergillus niger glucoamylase

Żyła¹

1990

Acta Biotechnologica

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A preparation of Aspergillus niger acid phosphatase, which had the temperature optimum 60°C, p H optimum 1.8-3.0; good stability a t p H 4-5, the ability to hydrolyze glucose-6-phosphate at a high rate, and substantial lack of glucogenic activities, was used simultaneously with a glucoamylase in order t o learn its influence on the saccharification of potato maltodextrins. The addition of the acid phosphatase activity in amounts that gave the 50 fold increase, as compared to phosphatase activity which naturally occurs in the glucoamylase (GA) preparation 'AMG-200', was found to influence on the DE level, mainly at the high substrate concentration (40% d.s.) and low glucoamylase dosage (60-100 GAU/kg d.s.). It may also be possible, when using the acid phosphatase addition, t o shorten the saccharification time.

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Section: Methodsmentioning

confidence: 99%

Influence of acid phosphatase activity on the saccharification of potato maltodextrins by aspergillus niger glucoamylase

Żyła¹

1990

Acta Biotechnologica

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Dephosphorylation of phytate compounds by means of acid phosphatase from Aspergillus niger

Żyła¹,

Kujawski²,

Koreleski³

1989

J Sci Food Agric

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Analytische Untersuchungen von phosphatvernetzten Stärken

Koch¹,

Bommer²,

Koppers³

1982

Starch Stärke

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Die Einführung von Phosphatgruppen ist eine allgemein gebräuchliche Methode zur Vernetzung von Stärken für die Lebensmittel‐Industrie und andere Anwendungsbereiche. Methoden zur Analyse der Phosphatestergruppen wie Röntgenfluoreszenz, Photometrie, Kolorimetrie und auch Potentiometrie sind bisher auf relativ hohe Substitutionsgrade (D.S.) beschränkt. Die anwendungstechnisch gewünschten Effekte werden jedoch vielfach bei wesentlich niedrigeren Substitutionsgraden erreicht. Durch die von uns vorgenommene Verbesserung der von Mitchell angegebenen potentiometrischen Methode können jetzt auch diese niedrigen Substitutionswerte bestimmt werden. Der Einfluß der Reagenzart und der Reaktionsbedingungen auf das Verhältnis von Mono‐ zu Diestern sowie deren Auswirkung auf Viskosität und Relaxationszeit als anwendungstechnisch wichtige Eigenschaften werden erörtert.

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Phosphatbestimmung in Phosphatstärken

Cited by 6 publications

References 11 publications

Influence of acid phosphatase activity on the saccharification of potato maltodextrins by aspergillus niger glucoamylase

Influence of acid phosphatase activity on the saccharification of potato maltodextrins by aspergillus niger glucoamylase

Dephosphorylation of phytate compounds by means of acid phosphatase from Aspergillus niger

Analytische Untersuchungen von phosphatvernetzten Stärken

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