Amylases are one of the main enzymes used in industry. Such enzymes hydrolyze the starch
molecules into polymers composed of glucose units. Amylases have potential application in …

The derivation of second-generation biofuels from non-edible biomass is viewed as crucial
for establishing a sustainable bio-based economy for the future. The inertness of …

Alpha-amylase, the major form of amylase with secondary carbohydrate binding sites, is a
crucial enzyme throughout the growth period and life cycle of angiosperm. In rice, alpha …

Bread dough and bread are dispersed systems consisting of starch polymers that interact
with other flour components and added ingredients during processing. In addition to gluten …

Biofilm is a syntrophic association of sessile groups of microbial cells that adhere to biotic
and abiotic surfaces with the help of pili and extracellular polymeric substances (EPS). EPSs …

The use of starch in food systems in many instances relies on its thickening and gelling
capacity. When native starches fail to match process and/or product‐specific requirements …

The halophilic bacterial strain Chromohalobacter sp. TVSP 101 was shown to produce
extracellular, halotolerant, alkali-stable and moderately thermophilic α-amylase activity. The …

Rapid synchronized seed germination is desirable to ensure seedling establishment and
improve crop yield. However, abiotic stresses from drought, salinity, and heavy metals have …

This study determined the effect of germination (48 h) on the physicochemical and
antioxidant characteristics of rice flour from three rice varieties from Nigeria. Local rice …

Starch hydrolyzing α-amylase from germinated fenugreek (Trigonella foenum-graecum) has
been purified 104-fold to apparent electrophoretic homogeneity with a final specific activity …