Effect of the stirring speed in the in vitro activity of α-amylase
Abstract
Amylases are one of the main enzymes used in industry for hydrolyzing starch molecules into simple sugar constituents, can be sourced from plants, animals and microorganisms. Starch converting α-amylase has applications in different industrial sectors, and an ongoing research topic is to improve processing conditions leading to enhanced enzymatic activity and lower processing costs. Surprisingly, there are basically no studies regarding the...
Paper Details
Title
Effect of the stirring speed in the in vitro activity of α-amylase
Published Date
Jan 1, 2021
Journal
Volume
110
Pages
106127 - 106127
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Notes
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