Thermal stability of α-amylase in aqueous cosolvent systems

Journal of Biosciences

Volumn 34, Issue 3, 2009, Pages 377-387

  Yadav, Jay Kant ^a   Prakash, V ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Amylase; Cosolvents; Preferential interaction parameters; Thermal stability

Indexed keywords

AMYLASE; BUFFER; GLYCEROL; SOLVENT; SORBITOL; STARCH; SUCROSE; TREHALOSE; WATER;

ARTICLE; CHEMISTRY; ENZYME SPECIFICITY; ENZYME STABILITY; HYDROPHOBICITY; KINETICS; METHODOLOGY; PH; PROTEIN DENATURATION; RADIATION EXPOSURE; SPECTROFLUOROMETRY; SURFACE PROPERTY; TEMPERATURE; THERMODYNAMICS;

ALPHA-AMYLASES; BUFFERS; ENZYME STABILITY; GLYCEROL; HYDROGEN-ION CONCENTRATION; HYDROPHOBICITY; KINETICS; PROTEIN DENATURATION; SOLVENTS; SORBITOL; SPECTROMETRY, FLUORESCENCE; STARCH; SUBSTRATE SPECIFICITY; SUCROSE; SURFACE PROPERTIES; TEMPERATURE; THERMODYNAMICS; TREHALOSE; WATER;

EID: 73449104308     PISSN: 02505991     EISSN: 09737138     Source Type: Journal    
DOI: 10.1007/s12038-009-0044-0     Document Type: Article

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