Studies on Starch-Degrading Enzymes Part XI. The Stability of Crystalline Sweet Potato Beta-Amylase in Aqueous Solution
Author:
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Reference12 articles.
1. Dissociation and Activation of β-Glucuronidase1
2. The Dissociation and Association of Protein Structures
3. Reversible dissociation of enzymes at high dilutions and their inhibition by polyanions
4. INTRAMOLECULAR NATURE OF THE OXIDATIVE INACTIVATION OF CRYSTALLINE β-AMYLASE
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1. Heat Denaturation of Durum Wheat Semolina ?-Amylase Effects of Chemical Factors and Pasta Processing Conditions;Journal of Food Science;1995-11
2. Active monomer of sweet potato β-amylase: stabilization and an improved preparation method using α-cyclodextrin;Journal of Fermentation and Bioengineering;1990-01
3. The effect of protein concentration on the activity of β-fructosidase from radish seedlings;Biochimica et Biophysica Acta (BBA) - Enzymology;1980-10
4. Stabilized soluble enzymes;Advances in Biomedical Engineering;1979
5. Hydrolysis of Aryl β-Maltotriosides by Sweet Potato β-Amylase and Soybean β-Amylase;The Journal of Biochemistry;1978-02
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