Process optimization of the extraction condition of β‐amylase from brewer's malt and its application in the maltose syrup production-Reference-Cited by-同舟云学术

Process optimization of the extraction condition of β‐amylase from brewer's malt and its application in the maltose syrup production

Published:2018-03-30 Issue:4 Volume:65 Page:639-647
ISSN:0885-4513
Container-title:Biotechnology and Applied Biochemistry
language:en
Short-container-title:Biotechnology and Applied Biochemistry

Author:

Niu Chengtuo¹²,Zheng Feiyun¹²,Li Yongxian¹²,Liu Chunfeng¹²,Li Qi¹²^ORCID

Affiliation:

1. Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology Jiangnan University Wuxi People's Republic of China

2. Laboratory of Brewing Science and Technology, School of Biotechnology Jiangnan University Wuxi People's Republic of China

Funder

National Science Foundation

Publisher

Wiley

Subject

Process Chemistry and Technology,Drug Discovery,Applied Microbiology and Biotechnology,Biomedical Engineering,Molecular Medicine,General Medicine,Bioengineering,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/bab.1650

Reference21 articles.

1. Generation and analyses of the transgenic potatoes expressing heterologous thermostable β-amylase

2. Current perspectives on the role of enzymes in brewing

3. Improved Prediction of Malt Fermentability by Measurement of the Diastatic Power Enzymes β-Amylase, α-Amylase, and Limit Dextrinase: I. Survey of the Levels of Diastatic Power Enzymes in Commercial Malts

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