The salivary amylase gene, known as AMY1, is already known to have helped us adapt to eating carbs. It encodes amylase, an ...

ONE criticism of English wheat is its often very high and variable α-amylase activity. It is well known that as the wheat grain begins to germinate its α-amylase activity increases very rapidly.

THE constituent of starch, usually called amylose, which consists of unbranched glucosidic chains, is hydrolysed by Î-amylase in step-wise fashion, two glucosidic residues being detached at a time.

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