Characterization of a surfactant-stable α-amylase produced by solid-state fermentation of cassava (Manihot esculenta Crantz) tubers using Rhizopus oligosporus: Kinetics, thermal inactivation thermodynamics and potential application in laundry industries-Reference-Cited by-同舟云学术

Characterization of a surfactant-stable α-amylase produced by solid-state fermentation of cassava (Manihot esculenta Crantz) tubers using Rhizopus oligosporus: Kinetics, thermal inactivation thermodynamics and potential application in laundry industries

Published:2022-01 Issue: Volume:39 Page:102290
ISSN:1878-8181
Container-title:Biocatalysis and Agricultural Biotechnology
language:en
Short-container-title:Biocatalysis and Agricultural Biotechnology

Author:

Egbune Egoamaka O.^ORCID,Avwioroko Oghenetega J.^ORCID,Anigboro Akpovwehwee A.,Aganbi Eferhire^ORCID,Amata Alex-Ifo,Tonukari Nyerhovwo J.

Publisher

Elsevier BV

Subject

Agronomy and Crop Science,Applied Microbiology and Biotechnology,Bioengineering,Food Science,Biotechnology

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4. Solid state fermentation of maize (Zea mays) offal by Rhizopus oligosporus under acidic and basic conditions;Anigboro;J. Sci. Res.,2020

5. Anti-obesity, antioxidant and in silico evaluation of Justicia carnea bioactive compounds as potential inhibitors of an enzyme linked with obesity: insights from kinetics, semi-empirical quantum mechanics and molecular docking analysis;Anigboro;Biophys. Chem.,2021

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