Gene Cloning and Characterization of Bacillus licheniformis Maltogenic α-amylase 地衣芽孢杆菌生麦芽糖α-淀粉酶的基因克隆与鉴定
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. 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。