Biochemical Properties of α-Amylase from Peel of Citrus sinensis cv. Abosora

Applied Biochemistry and Biotechnology

Volumn 160, Issue 7, 2010, Pages 2054-2065

  Mohamed, Saleh Ahmed ^a,b   Drees, Ehab A ^c   El Badry, Mohamed O ^b   Fahmy, Afaf S ^b  

^a KING ABDULAZIZ UNIVERSITY   (Saudi Arabia)

^b NATIONAL RESEARCH CENTRE   (Egypt)

^c Fayoum University   (Egypt)

Author keywords

Amylase; Citrus sinensis cv. Abosora; Peel; Properties; Purification

Indexed keywords

AMYLASE ACTIVITY; BIOCHEMICAL PROPERTIES; CATION EXCHANGES; CITRUS FRUIT; CITRUS PEEL; CITRUS SINENSIS; CORN STARCH; DIFFERENT SUBSTRATES; DIVALENT METAL ION; EGYPTIANS; FLAVANOIDS; GEL-FILTRATION CHROMATOGRAPHY; INHIBITION EFFECT; JUICE PROCESSING; OPTIMUM ACTIVITY; ORANGE PEELS; POTATO STARCHES; THERMALLY STABLE;

BARIUM; CALCIUM; ENZYMES; GEL PERMEATION CHROMATOGRAPHY; GLUCOSE; HYDROLYSIS; METAL IONS; METAL REFINING; PLANTS (BOTANY); PURIFICATION; STARCH; SUBSTRATES;

PH EFFECTS;

AMYLASE; AMYLOPECTIN; BARIUM ION; BETA CYCLODEXTRIN; CALCIUM ION; DEXTRAN; DEXTRIN; DIVALENT CATION; LITHIUM ION; METAL ION; POTATO STARCH; STARCH;

ANION EXCHANGE; ARTICLE; CATION EXCHANGE; CONTROLLED STUDY; ENZYME ACTIVITY; ENZYME ASSAY; ENZYME CHEMISTRY; ENZYME INACTIVATION; FOOD PROCESSING; FRUIT JUICE; FRUIT RIPENING; GEL FILTRATION CHROMATOGRAPHY; HYDROLYSIS; INHIBITION KINETICS; MOLECULAR WEIGHT; PH; PHYTOCHEMISTRY; SWEET ORANGE; THERMOSTABILITY; VISCOMETRY; VISCOSITY;

ALPHA-AMYLASES; CITRUS SINENSIS; ENZYME ACTIVATION; ENZYME STABILITY; FRUIT; HYDROGEN-ION CONCENTRATION; METALS; MOLECULAR WEIGHT; TEMPERATURE;

CITRUS; CITRUS SINENSIS; SOLANUM TUBEROSUM; ZEA MAYS;

EID: 77949917855     PISSN: 02732289     EISSN: None     Source Type: Journal    
DOI: 10.1007/s12010-009-8864-9     Document Type: Article

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