Optimization of solid-state enzymatic hydrolysis of chestnut using mixtures of α-amylase and glucoamylase

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 4, 2005, Pages 989-995

  López, Cristina ^a   Torrado, Ana ^a   Guerra, Nelson P ^a   Pastrana, Lorenzo ^a  

^a UNIVERSITY OF VIGO   (Spain)

Author keywords

Amylase; Chestnut; Glucoamylase; Mass transfer limitations; One step solid state hydrolysis

Indexed keywords

ALCOHOL; AMYLASE; GLUCAN 1,4 ALPHA GLUCOSIDASE; STARCH;

ARTICLE; CHESTNUT; CONCENTRATION RESPONSE; FERMENTATION; HIGH TEMPERATURE PROCEDURES; HYDROLYSIS; LOW TEMPERATURE PROCEDURES; MASS; REACTION ANALYSIS; SOLID STATE; TEMPERATURE DEPENDENCE; THERMOSTABILITY;

AESCULUS; ALPHA-AMYLASE; ENZYME STABILITY; FERMENTATION; GLUCAN 1,4-ALPHA-GLUCOSIDASE; HYDROLYSIS; SEEDS; STARCH; TEMPERATURE;

EID: 13944272591     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf049179d     Document Type: Article

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