Microcalorimetric study of the enzymatic hydrolysis of starch: An α-amylase catalyzed reaction
Author:
Publisher
Elsevier BV
Subject
Spectroscopy,Environmental Chemistry,Biochemistry,Analytical Chemistry
Reference32 articles.
1. End product profiles of starch hydrolysis by bacterial alpha-amylases at different temperature and pH values
2. Nutritive Sweeteners made from Starch
3. Glucose Production from Maltohexaose as a Substrate by the Bacterial Alpha-amylase-catalyzed Reaction. Its Time Courses Obtained by a Theoretical and an Experimental Approaches
4. Digestion of cooked starches from different food sources by porcine α-amylase
5. Continuous ethanol production from raw starch using a reversibly soluble-autoprecipitating amylase and flocculating yeast cells
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1. Biocatalytic Aza‐Michael Addition of Aromatic Amines to Enone Using α‐Amylase in Water;Advanced Synthesis & Catalysis;2019-12-23
2. Tolerance and accumulation of lithium in Apocynum pictum Schrenk;PeerJ;2018-08-29
3. Kinetic study of α-amylase in the process of starch hydrolysis by microcalorimetry;Thermochimica Acta;2014-03
4. Study of Activation and Inhibition of Certain Metal Ions to Amylase Catalyzed Reaction by Microcalorimetry;Chinese Journal of Chemistry;2010-08-26
5. Modelling of the Enzymatic Hydrolysis of Potato (Solanum tuberosum) Using Response Surface Methodology;Starch - Stärke;2009-10
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