Directed evolution of maltogenic amylase from Bacillus licheniformis R-53: Enhancing activity and thermostability improves bread quality and extends shelf life

Antistaling properties of encapsulated maltogenic amylase in gluten‐free bread

(2020) Sepideh Haghighat‐Kharazi et al.   Food Science & Nutrition

Enhancing the catalytic activity of a GH5 processive endoglucanase from Bacillus subtilis BS-5 by site-directed mutagenesis

(2020) Kemin Lv et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Enhancing the activity and thermal stability of a phthalate-degrading hydrolase by random mutagenesis

(2020) Jiarong Qiu et al.   ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY

A new maltogenic amylase from Bacillus licheniformis R-53 significantly improves bread quality and extends shelf life

(2020) Yingqi Ruan et al.   FOOD CHEMISTRY

Use of encapsulated maltogenic amylase in malotodextrins with different formulations in making gluten-free breads

(2019) Sepideh Haghighat-Kharazi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The effects of extruded corn flour on rheological properties of wheat‐based composite dough and the bread quality

(2019) Huaxing Sun et al.   Food Science & Nutrition

A porous-cross linked enzyme aggregates of maltogenic amylase from Bacillus lehensis G1: Robust biocatalyst with improved stability and substrate diffusion

(2019) Noor Namirah Nawawi et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Improved thermostability and enzyme activity of a recombinant phyA mutant phytase from Aspergillus niger N25 by directed evolution and site-directed mutagenesis

(2018) Zizhong Tang et al.   ENZYME AND MICROBIAL TECHNOLOGY

Wheat Starch with Low Retrogradation Properties Produced by Modification of the GtfB Enzyme 4,6-α-Glucanotransferase from Streptococcus thermophilus

(2018) Xiaolei Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The use of potato fibre to improve bread physico-chemical properties during storage

(2016) Elena Curti et al.   FOOD CHEMISTRY

Domain evolution in enzymes of the neopullulanase subfamily

(2016) Andrea Kuchtová et al.   MICROBIOLOGY-SGM

Effect of extruded finger millet (Eleusine coracan L.) on textural properties and sensory acceptability of composite bread

(2016) Sharmila S. Patil et al.   Food Bioscience

Bread Staling: Updating the View

(2014) C. Fadda et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Improved thermostability of esterase from Aspergillus fumigatus by site-directed mutagenesis

(2014) Shanshan Zhang et al.   ENZYME AND MICROBIAL TECHNOLOGY

Stability and rigidity/flexibility—Two sides of the same coin?

(2013) Tatyana B. Mamonova et al.   BIOCHIMICA ET BIOPHYSICA ACTA-PROTEINS AND PROTEOMICS

Thermostability improvement of maltogenic amylase MAUS149 by error prone PCR

(2013) Sameh Ben Mabrouk et al.   JOURNAL OF BIOTECHNOLOGY

Characterisation of three starch degrading enzymes: Thermostable β-amylase, maltotetraogenic and maltogenic α-amylases

(2012) L.J. Derde et al.   FOOD CHEMISTRY

Effect of the emulsifier sodium stearoyl lactylate and of the enzyme maltogenic amylase on the quality of pan bread during storage

(2012) Cristiane Rodrigues Gomes-Ruffi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Contribution of Hydrophobic Interactions to Protein Stability

(2011) C. Nick Pace et al.   JOURNAL OF MOLECULAR BIOLOGY

Rheological, textural and sensory properties of gluten-free bread formulations based on rice and buckwheat flour

(2010) Aleksandra Torbica et al.   FOOD HYDROCOLLOIDS

Antifirming Effects of Starch Degrading Enzymes in Bread Crumb

(2009) Hans Goesaert et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Directed evolution of a maltogenic α-amylase from Bacillus sp. TS-25

(2008) A JONES et al.   JOURNAL OF BIOTECHNOLOGY