α-amylase detection methods and applications / 生物工程学报
Chinese Journal of Biotechnology
;
(12): 898-911, 2023.
Artículo
en Chino
| WPRIM
| ID: wpr-970412
ABSTRACT
α-amylase is an endonucleoside hydrolase that hydrolyzes the α-1, 4-glycosidic bonds inside polysaccharides, such as starch, to generate oligosaccharides, dextrins, maltotriose, maltose and a small amount of glucose. Due to the importance of α-amylase in food industry, human health monitoring and pharmaceuticals, detection of its activity is widely required in the breeding of α-amylase producing strains, in vitro diagnosis, development of diabetes drugs, and the control of food quality. In recent years, many new α-amylase detection methods have been developed with improved speed and sensitivity. This review summarized recent processes in the development and applications of new α-amylase detection methods. The major principle of these detection methods were introduced, and their advantages and disadvantages were compared to facilitate future development and applications of α-amylase detection methods.
Texto completo:
Disponible
Índice:
WPRIM (Pacífico Occidental)
Asunto principal:
Oligosacáridos
/
Polisacáridos
/
Almidón
/
Alfa-Amilasas
/
Maltosa
Límite:
Humanos
Idioma:
Chino
Revista:
Chinese Journal of Biotechnology
Año:
2023
Tipo del documento:
Artículo
Similares
MEDLINE
...
LILACS
LIS