Immobilisation of α-amylase from Aspergillus niger onto polyaniline

Food and Bioproducts Processing

Volumn 89, Issue 4, 2011, Pages 300-306

  Pascoal, Aline M ^a   Mitidieri, Sydnei ^b   Fernandes, Kátia F ^a  

^a FEDERAL UNIVERSITY OF GOIÁS   (Brazil)

^b FEDERAL UNIVERSITY OF RIO GRANDE DO SUL   (Brazil)

Author keywords

Amylase; Immobilisation; Oligosaccharides; Polyaniline; Starch hydrolysis

Indexed keywords

ASPERGILLUS NIGER; BATCH-WISE; CATALYTIC EFFICIENCIES; CULTURE MEDIUM; FREE ENZYME; IMMOBILISATION; POTATO STARCHES; REDUCING SUGARS; STARCH HYDROLYSIS;

ALDEHYDES; ASPERGILLUS; CALCIUM CHLORIDE; ENZYME INHIBITION; GLUCOSE; HYDROLYSIS; OLIGOSACCHARIDES; POLYANILINE; STARCH; THERMODYNAMIC STABILITY;

AMYLASES;

ASPERGILLUS NIGER; MANIHOT ESCULENTA; SOLANUM TUBEROSUM; TRITICUM AESTIVUM; ZEA MAYS;

EID: 80054821680     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fbp.2010.07.002     Document Type: Article

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