Effects of Phytic Acid, Divalent Cations, and Their Interactions on α‐Amylase Activity

Journal of Food Science

Volumn 49, Issue 2, 1984, Pages 516-519

  DESHPANDE, S S ^a   CHERYAN, MUNIR ^a  

^a UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 33845910270     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1984.tb12456.x     Document Type: Article

References (32)

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12. Steady state kinetics
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14. Oilseed phytates: Nutritional implications
15. Elementary kinetic theory of enzymatic activity
16. Starch and glycogen
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19. Production of aflatoxin on soybeans
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21. Phytates
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26. Inhibition of trypsin activity in vitro by phytate
27. Allosteric inhibition of rat liver fructose 1,6‐diphosphatase by adenosine 5'‐monophosphate
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29. Availability of zinc from pea seeds to rats