Amylolytic activity in fruits: Comparison of different substrates and methods using banana as model

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 21, 2002, Pages 5781-5786

  Bassinello, Priscila Z ^a   Cordenunsi, Beatriz R ^a   Lajolo, Franco M ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Amylases; Banana; Enzyme activity; Fruit; Ripening; Starch breakdown

Indexed keywords

4 NITROPHENOL; AMYLASE; AMYLOSE; CHROMOGENIC SUBSTRATE; DEXTRANASE; ENZYME INHIBITOR; GLUCAN 1,4 ALPHA GLUCOSIDASE; ISOENZYME; PHOSPHORYLASE; PLANT EXTRACT; STARCH;

ARTICLE; BANANA; CARBOHYDRATE METABOLISM; ENZYME ACTIVITY; ENZYME ASSAY; ENZYME INHIBITION; ENZYME SPECIFICITY; ENZYME SUBSTRATE; FRUIT RIPENING; HEAT TREATMENT; HYDROLYSIS; INTERMETHOD COMPARISON; METHODOLOGY; MODEL; NONHUMAN; REPRODUCIBILITY; SCREENING;

ALPHA-AMYLASE; ALPHA-GLUCOSIDASES; AMYLOSE; BETA-AMYLASE; CHROMOGENIC COMPOUNDS; FRUIT; MUSA; PLANT EXTRACTS; SUBSTRATE SPECIFICITY;

EID: 0037048730     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf011370p     Document Type: Article

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