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Keywords: amylomaltase
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Biochem Soc Trans (2004) 32 (2): 279–282.
Published: 01 April 2004
...-1,6-linked side chains. To dissolve starch completely in water it needs to be heated; when it cools down too much the starch solution forms a thermo-irreversible gel. Amylomaltases (EC are enzymes that transfer a segment of an α-1,4-d-glucan to a new 4-position in an acceptor, which may...