Kinetic studies on the multi-enzyme solution produced via solid state fermentation of waste bread by Aspergillus awamori

Biochemical Engineering Journal

Volumn 80, Issue , 2013, Pages 76-82

  Melikoglu, Mehmet ^a,b,c   Lin, Carol Sze Ki ^a,d   Webb, Colin ^a  

^a UNIVERSITY OF MANCHESTER   (United Kingdom)

^b ATILIM UNIVERSITY   (Turkey)

^c GEBZE TECHNICAL UNIVERSITY   (Turkey)

^d CITY UNIVERSITY OF HONG KONG   (Hong Kong)

Author keywords

Enzyme kinetics; Glucoamylase; Protease; Thermal deactivation; Waste bread

Indexed keywords

ASPERGILLUS AWAMORI; GLUCOAMYLASE; HYDROLYSIS REACTION; PROTEASE; SOLID-STATE FERMENTATION; TEMPERATURE RANGE; THERMAL DEACTIVATION; THERMO DYNAMIC ANALYSIS;

ACTIVATION ENERGY; ASPERGILLUS; ENZYME KINETICS; FERMENTATION; KINETIC THEORY; KINETICS; THERMOANALYSIS;

FOOD PRODUCTS;

GLUCAN 1,4 ALPHA GLUCOSIDASE; PROTEIN; PROTEINASE;

ARTICLE; ASPERGILLUS AWAMORI; BREAD; CATALYSIS; DENATURATION; ENZYME ACTIVITY; ENZYME INACTIVATION; ENZYME KINETICS; HIGH TEMPERATURE; HYDROLYSIS; NONHUMAN; PRIORITY JOURNAL; SOLID STATE FERMENTATION; TEMPERATURE; TEMPERATURE DEPENDENCE; THERMODYNAMICS; THERMOSTABILITY; WHEAT;

EID: 84885910005     PISSN: 1369703X     EISSN: 1873295X     Source Type: Journal    
DOI: 10.1016/j.bej.2013.09.016     Document Type: Article

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