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The actions of α-amylases in the degradation of amylose and amylopectin were investigated, and the contribution of the enzymatic hydrolysis of high-viscosity gelatinized starch to the removal of food stains that contain starch was characterized. α-Amylases from Bacillus amyloliquefaciens, B. licheniformis, Aspergillus oryzae, and porcine pancreas were used to test the removal of curry stains, which...
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