Purification and Biochemical Characterization of α-Amylase from Radish (Raphanus sativus L.) Seeds Using Response surface methodology
Author:
Publisher
Springer Science and Business Media LLC
Subject
General Agricultural and Biological Sciences,General Environmental Science
Link
http://link.springer.com/content/pdf/10.1007/s40011-017-0921-5.pdf
Reference28 articles.
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3. Svensson B (1994) Protein engineering in the a-amylase family: catalytic mechanism, substrate specificity and stability. Plant Mol Biol 5:141–157
4. Yadav JK, Prakash V (2011) Stabilization of α-amylase, the key enzyme in carbohydrates properties alterations at low pH. Int J Food Prop 14:1182–1196
5. Saboury AA (2002) Stability, activity and binding properties study of α-amylase upon interaction with Ca2+ and Co2+. Biologia 57(Suppl 11):221–228
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