Enzymatic inhibition and thermal inactivation in the hydrolysis of chestnut purée with an amylases mixture

Enzyme and Microbial Technology

Volumn 39, Issue 2, 2006, Pages 252-258

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

^a UNIVERSITY OF VIGO   (Spain)

Author keywords

Amylase; Chestnut starch; Glucoamylase; One step hydrolysis; Substrate and product inhibition; Thermal deactivation

Indexed keywords

HYDROLYSIS; MATHEMATICAL MODELS; PARAMETER ESTIMATION; POLYSACCHARIDES; STARCH; SUBSTRATES;

Α-AMYLASE; CHESTNUT STARCH; GLUCOAMYLASE; ONE-STEP HYDROLYSIS; SUBSTRATE AND PRODUCT INHIBITION; THERMAL DEACTIVATION;

ENZYMES;

AMYLASE; GLUCAN 1,4 ALPHA GLUCOSIDASE; STARCH;

ARTICLE; CALCULATION; CHESTNUT; CONCENTRATION (PARAMETERS); ENZYME ACTIVITY; ENZYME ASSAY; ENZYME INHIBITION; ENZYME MECHANISM; HYDROLYSIS; INCUBATION TIME; KINETICS; THERMOSTABILITY;

EID: 33646524310     PISSN: 01410229     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.enzmictec.2005.10.012     Document Type: Article

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