The effect of process conditions on the α-amylolytic hydrolysis of amylopectin potato starch: An experimental design approach

Biotechnology and Bioengineering

Volumn 62, Issue 3, 1999, Pages 348-357

  Marchal, L M ^a   Jonkers, J ^a   Franke, G Th ^b   De Gooijer, C D ^a   Tramper, J ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b AVEBE R and D   (Netherlands)

Author keywords

Amylopectin potato starch; Bacillus licheniformis amylase; Kinetic study; Saccharide composition; Stirring; Temperature

Indexed keywords

CALCIUM; COMPOSITION EFFECTS; ENZYMES; FOOD PROCESSING; HYDROLYSIS; MOLECULAR WEIGHT; PAPER AND PULP INDUSTRY; PH EFFECTS; REACTION KINETICS; SUBSTRATES; TEXTILE INDUSTRY; THERMAL EFFECTS;

AMYLASE;

STARCH;

AMYLASE; AMYLOPECTIN; GLUCOSE; OLIGOSACCHARIDE; PENTOSE; POTATO STARCH;

ARTICLE; BACILLUS LICHENIFORMIS; BIOPROCESS; CHEMICAL REACTION KINETICS; HYDROLYSIS; NONHUMAN; PH; TEMPERATURE;

ALPHA-AMYLASE; AMYLOPECTIN; BACILLUS; BACTERIAL PROTEINS; CALCIUM; HYDROGEN-ION CONCENTRATION; HYDROLYSIS; KINETICS; OLIGOSACCHARIDES; RESEARCH DESIGN; SUBSTRATE SPECIFICITY; TEMPERATURE;

BACILLUS LICHENIFORMIS; NEGIBACTERIA; SOLANUM TUBEROSUM;

EID: 0033524715     PISSN: 00063592     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1097-0290(19990205)62:3<348::AID-BIT11>3.0.CO;2-F     Document Type: Article

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