Purification and some properties of α-amylase from post-harvest Pachyrhizus erosus L. tuber

Food Chemistry

Volumn 99, Issue 3, 2006, Pages 444-449

  Noman, A S M ^a   Hoque, M A ^a   Sen, P K ^b   Karim, M R ^a  

^a UNIVERSITY OF RAJSHAHI   (Bangladesh)

^b Life science School   (Bangladesh)

Author keywords

Amylase; Characterization; Glycoprotein; Pachyrhizus erosus L. tuber

Indexed keywords

AMYLASE; CADMIUM; CALCIUM ION; CELLULOSE; CHELATING AGENT; COPPER ION; EDETIC ACID; FERRIC ION; FERROUS ION; GLYCOPROTEIN; LITHIUM ION; MAGNESIUM ION; MANGANESE; MERCURY; PHENOL; POTASSIUM ION; SILVER; SODIUM ION; STARCH; SUGAR; SULFURIC ACID; ZINC ION;

ARTICLE; CHROMATOGRAPHY; COLUMN CHROMATOGRAPHY; ENZYME ACTIVATION; ENZYME ACTIVITY; ENZYME ANALYSIS; ENZYME INHIBITION; ENZYME PURIFICATION; ENZYME SUBSTRATE; HARVEST; MOLECULAR WEIGHT; NONHUMAN; PH; TEMPERATURE; YAM;

DIOSCOREA ALATA; PACHYRHIZUS EROSUS;

EID: 33646500580     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.07.056     Document Type: Article

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