Synthesis of vanillyl-maltoside using glucosidases by response surface methodology

European Food Research and Technology

Volumn 226, Issue 1-2, 2007, Pages 255-263

  Sivakumar, Ramaiah ^a   Manohar, Balaraman ^a   Divakar, Soundar ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Glucosidase; Amyloglucosidase; Buffer concentration; CCRD; Enzyme concentration; Incubation period; pH; Vanillyl maltoside

Indexed keywords

ENZYME ACTIVITY; OPTIMIZATION; PH EFFECTS; SYNTHESIS (CHEMICAL);

AMYLOGLUCOSIDASE; BUFFER CONCENTRATION; ENZYME CONCENTRATION; INCUBATION PERIOD;

FOOD PRODUCTS;

PRUNUS DULCIS; RHIZOPUS;

EID: 34648817243     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-006-0534-3     Document Type: Article

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