STUDY OF ALPHA-AMYLASE OBTAINED BY SOLID STATE FERMENTATION OF CASSAVA RESIDUE IN AQUEOUS TWO-PHASE SYSTEMS
Author:
Affiliation:
1. State University of Southwest Bahia, Brazil
2. State University of Santa Cruz, Brazil
Publisher
FapUNIFESP (SciELO)
Subject
General Chemical Engineering
Link
http://www.scielo.br/pdf/bjce/v35n3/1678-4383-bjce-35-03-1141.pdf
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3. Purification, biochemical characterization and application of α-amylase produced by Aspergillus oryzae IFO-30103;Bhanja Dey T.;Biocatalysis and Agricultural Biotechnology,2015
4. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding;Bradford M.M.;Analytical Biochemistry,1976
5. Thermodynamic studies of partitioning behavior of lysozyme and conalbumin in aqueous two-phase systems;de Sousa R.d.C.S.;Journal of Chromatography B,2009
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