@misc{Bryjak_Jolanta_Enzymatyczna_1999,
 author={Bryjak, Jolanta},
 volume={44},
 number={1},
 copyright={Creative Commons Attribution BY-SA 4.0 license},
 journal={Biotechnologia, vol.44, 1 (1999)-.},
 howpublished={online},
 year={1999},
 publisher={Committee on Biotechnology PAS},
 publisher={Institute of Bioorganic Chemistry PAS},
 language={pol},
 abstract={This part mainly discusses enzymatic processes employed in the production of maltodextrinsand syrup solids. Functional properties and applications of dextrins, maltose, glucose, fructose,cyclodextrins as well as malto- and isomaltooligosaccharides are presented. Immobilization ofamylolytic enzymes and typical enzyme reactors for starch processing is reviewed. Action patternof amylases in relation to the subsite structure of the enzyme active domains is presented,including: the dependence of Michaelis and molecular activity parameters on the DP of substrate:possible binding modes between the enzyme and a linear substrate; multiple attack mode inaddition to simple hydrolysis (random attack). Mathematical modelling of starch degrading processes is critically reviewed. The crucial’parameters, influencing the reaction rate and the conversion degree of the substrate, are shown.},
 type={Text},
 title={Enzymatyczna hydroliza skrobi do syropów maltodekstrynowych i skrobiowych. Część II. Procesy},
 URL={http://rcin.org.pl/Content/143462/PDF/POZN271_178657_biotechnologia-1999-no1-bryjak.pdf},
 keywords={biotechnology},
}