Purification and characterization of a novel alkali-stable α-amylase from Chryseobacterium taeanense TKU001, and application in antioxidant and prebiotic

Process Biochemistry

Volumn 46, Issue 3, 2011, Pages 745-750

  Wang, San Lang ^a   Liang, Yeh Chen ^a   Liang, Tzu Wen ^a  

^a TAMKANG UNIVERSITY   (Taiwan)

Author keywords

Alkali stable amylase; Chryseobacterium taeanense; Mung bean; Purification

Indexed keywords

AMYLASE ACTIVITY; ANTIOXIDANT ACTIVITIES; CHRYSEOBACTERIUM; CHRYSEOBACTERIUM TAEANENSE; CULTURE SUPERNATANT; END-PRODUCTS; FOOD MATERIALS; GEL FILTRATION; MUNG BEAN; MUNGBEANS; OPTIMUM PH; OPTIMUM TEMPERATURE; PH STABILITY; PREBIOTICS; SDS-PAGE; SOLUBLE STARCH; THERMAL STABILITY; TWEEN-40;

ALKALINITY; GLUCOSE; PH EFFECTS; PLANTS (BOTANY); PURIFICATION; STARCH; THERMODYNAMIC STABILITY;

AMYLASES;

CHRYSEOBACTERIUM; CHRYSEOBACTERIUM TAEANENSE; LACTOBACILLUS PARACASEI; LACTOBACILLUS PARACASEI SUBSP. PARACASEI; VIGNA RADIATA VAR. RADIATA;

EID: 79951485865     PISSN: 13595113     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.procbio.2010.11.022     Document Type: Article

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