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Amylases

Known as: DIASTASE, AMYLASE, Amylases [Chemical/Ingredient] 
A group of amylolytic enzymes that cleave starch, glycogen, and related alpha-1,4-glucans. (Stedman, 25th ed) EC 3.2.1.-.
National Institutes of Health

Papers overview

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Highly Cited
2007
Highly Cited
2007
Starch consumption is a prominent characteristic of agricultural societies and hunter-gatherers in arid environments. In contrast… 
Review
2001
Review
2001
SUMMARY Enzymes synthesized by hyperthermophiles (bacteria and archaea with optimal growth temperatures of >80°C), also called… 
Review
2000
Review
2000
This review makes a comprehensive survey of microbial amylases, i.e. alpha-amylase, beta-amylase and glucoamylase. Amylases are… 
Review
1997
Review
1997
This paper reviews the mathematical basis of maximum likelihood. The likelihood function for macromolecular structures is… 
Highly Cited
1979
Highly Cited
1979
Intact ribonucleic acid (RNA) has been prepared from tissues rich in ribonuclease such as the rat pancreas by efficient… 
Highly Cited
1963
Highly Cited
1963
Highly Cited
1932
Highly Cited
1932
  • C. Hanes
  • The Biochemical journal
  • 1932
  • Corpus ID: 7097630
IT is clear that, for the determination of enzymic reaction-velocity under readily definable conditions, the states near the…