Changes In The Stability And Kinetic Parameters Up On Glycation Of Thermostable A-Amylase From Bacillus Subtilis

Journal of Food Biochemistry

Volumn 34, Issue 6, 2010, Pages 1157-1171

  Sutthirak, P ^a   Assavanig, A ^b   Dharmsthiti, S ^c   Lertsiri, S ^b  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

^b Mahidol University   (Thailand)

^c MAHIDOL UNIVERSITY   (Thailand)

Author keywords

[No Author keywords available]

Indexed keywords

ACID HYDROLYSIS; BACILLUS SUBTILIS; GLYCATION; MALTODEXTRINS; PI VALUES; PROTEIN BANDS;

BACILLI; BACTERIOLOGY; HYDROLASES; KINETIC PARAMETERS; METHANOL; REACTION RATES; STARCH;

AMYLASES;

BACILLUS SUBTILIS;

EID: 78650074800     PISSN: 01458884     EISSN: 17454514     Source Type: Journal    
DOI: 10.1111/j.1745-4514.2010.00356.x     Document Type: Article

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