Thermal stability of α-amylase from malted jowar (Sorghum bicolor)

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 17, 2005, Pages 6883-6888

  Kumar, R Siva Sai ^a   Singh, Sridevi Annapurna ^a   Rao, A G Appu ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

amylase; Malted cereal; Sorghum bicolor; Starch degradation; Thermal stability

Indexed keywords

AMYLASE;

ARTICLE; CEREAL; COMPARATIVE STUDY; ENZYME STABILITY; ENZYMOLOGY; HEAT; KINETICS; METABOLISM; PH; SORGHUM;

ALPHA-AMYLASE; CEREALS; ENZYME STABILITY; HEAT; HYDROGEN-ION CONCENTRATION; KINETICS; SORGHUM;

ELEUSINE CORACANA SUBSP. CORACANA; HORDEUM VULGARE SUBSP. VULGARE; SORGHUM BICOLOR;

EID: 24344477426     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0501701     Document Type: Article

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