麦芽糖淀粉酶

利用麦芽糖α淀粉酶可以延缓淀粉老化速度、保持面包弹性、制备麦芽糖浆等。

Maltogenic a-amylase can be used in starch to delay the aging speed , maintain flexibility , make maltose syrup and so on .

地衣芽孢杆菌生麦芽糖α-淀粉酶的基因克隆与鉴定

Gene Cloning and Characterization of Bacillus licheniformis Maltogenic α - amylase

结果表明：真菌α-淀粉酶对馒头粉综合品质的提高优于麦芽糖α-淀粉酶，而麦芽糖α-淀粉酶在馒头贮存过程中的抗老化效果优于真菌α-淀粉酶。

The results showed that the fungal α - amylase had a better effect on the general quality of steamed bread , yet maltogenic α - amylase had a better antistaling effect on the steamed-bread during storage .

麦芽糖对α-淀粉酶有显著的抑制作用；

Maltose had marked inhibitory action on amylase activity .

麦芽糖可以用13-淀粉酶水解淀粉制得。

Maltose is readily produced by hydrolysis of starch using the enzyme β - amylase .