| 11. | These cells develop into amylase + / P48 + mature exocrine cells.
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| 12. | Many microbes also produce amylase to degrade extracellular starches.
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| 13. | The optimum pH for ?-amylase is 4.0 5.0
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| 14. | Alpha amylase is often listed as an ingredient on commercially package milled flour.
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| 15. | Amylase also breaks down starch into maltose, which the yeast cannot metabolize.
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| 16. | It is composed of amylase, lipase and protease.
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| 17. | Salivary amylase begins the digestion of starch to glucose.
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| 18. | ?-amylase is present in an inactive form prior to seed germination.
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| 19. | Ptyalin redirects to amylase and this article seems to be ok for me.
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| 20. | Glucansucrase proteins likely evolved from an amylase enzyme precursor.
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