Production and characterization of partially purified thermostable α-galactosidases from Streptomyces griseoloalbus for food industrial applications

Food Chemistry

Volumn 111, Issue 3, 2008, Pages 631-635

  Anisha, G S ^a   Rojan, P J ^a   Nicemol, J ^a   Niladevi, K N ^a   Prema, P ^a  

^a REGIONAL RESEARCH LABORATORY CSIR   (India)

Author keywords

Galactosidase; Characterization; Partial purification; Solid state fermentation; Streptomyces griseoloalbus; Thermostability

Indexed keywords

ALPHA GALACTOSIDASE;

ARTICLE; ENZYME ACTIVITY; ENZYME STABILITY; ENZYME SUBSTRATE; ENZYME SYNTHESIS; FERMENTATION; FOOD INDUSTRY; NONHUMAN; SOYBEAN; STREPTOMYCES; STREPTOMYCES GRISEOLOALBUS; THERMOSTABILITY;

GLYCINE MAX; STREPTOMYCES GRISEOLOALBUS;

EID: 46049083947     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.04.029     Document Type: Article

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