Notes
Distribution and Some Properties of Amylase in Spices
1999 Volume 5 Issue 2 Pages 161-163
Details
1999 Volume 5 Issue 2 Pages 161-163
Amylase activity of 42 kinds of spices was assayed. Capsicum pepper, Cumin seed, Chinese pepper, Fennel seed, Paprika, and Ajowan had a high amylase activity. That of Capsicum pepper and Cumin seed was particularly high due to the starch degrading enzymes α- and β-amylase, as determined from the results of viscosity measurements, reducing sugar assays and TLC-analysis of the hydrolysate. We also examined temperature and pH optima for the amylase activity of Capsicum pepper and Cumin seed.
