All this suggests that having more AMY1 copies is beneficial for mammals that consume a lot of starch, but oddly, scientists still haven’t determined exactly how multiple copies of a salivary amylase ...

"The idea is that the more amylase genes you have, the more amylase you can produce and the more starch you can digest ...

Humans carry multiple copies of the salivary amylase gene (AMY1), which helps begin breaking down starch in the mouth -- the first step in digesting carb-laden foods like bread and pasta ...

The amylase will break down the starch. A series of test tubes containing a mixture of starch and amylase is set up at different pHs. start timing immediately remove a sample immediately ...

Egg whites contain long string-like, protein molecules. Heating too quickly or too long causes these protein molecules to ...

It is not often that field peas capture national headlines. But that is exactly what occurred late in November when researchers at Australia's Commonwealth Scientific and Industrial Research ...

starch pasting quality for batters, bread, cakes, noodles and pasta, fungal amylase, flour amylase, anti-staling, heat treatment of flour, malt amylase, wheat gluten quality, and solvent retention ...