Characterization of anα-amylase from sorghum (Sorghum bicolor) obtained under optimized conditions
Author:
Affiliation:
1. Department of Biochemistry; Obafemi Awolowo University; Ile-Ife; Nigeria
2. Department of Microbiology; Obafemi Awolowo University; Ile-Ife; Nigeria
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jib.11/fullpdf
Reference14 articles.
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2. Factors influencing β-amylase activity in sorghum malt;Taylor;J. Inst. Brewing,1993
3. Comparative studies on α-amylases from malted maize (Zea mays), millet (Eleusine coracana) and sorghum (Sorghum bicolor);Adewale;Carbohydr. Polym.,2006
4. Comparison of α-amylase yield in sprouting Nigeria cereals;Egwim;Biochemistry,2006
5. Properties of the isoforms of α-amylase from kilned and unkilned malted sorghum (Sorghum bicolor);Adewale;Carbohydr. Polym.,2009
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