Journal ArticleDOI
Hydrolysis of starch by amylase from Bacillus sp. KCA102: a statistical approach
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TLDR
In this paper, the performance of amylase during hydrolysis of starch has been studied using response surface methodology, and the parameters under study have been categorized into two, viz., physical parameters (pH, temperature and time) and chemical parameters (amounts of substrate and enzyme).About:
This article is published in Process Biochemistry.The article was published on 2005-06-01. It has received 32 citations till now. The article focuses on the topics: Amylase & Starch.read more
Citations
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Journal ArticleDOI
Application of microbial α-amylase in industry - A review
TL;DR: This review focuses on the production of bacterial and fungal α-amylases, their distribution, structural-functional aspects, physical and chemical parameters, and the use of these enzymes in industrial applications.
Journal ArticleDOI
Corn porous starch: Preparation, characterization and adsorption property
TL;DR: The results suggest that the porous starch has a more excellent adsorption capacity than the native starch, and may be expected to have wide potential applications in many fields.
Journal ArticleDOI
Enzymatic conversions of starch.
Piotr Tomasik,Derek Horton +1 more
TL;DR: Methods for the enzymatic conversion of starch, involving hydrolases and nonhydrolyzing enzymes, as well as the role of microorganisms producing such enzymes, are surveyed, covering the period from the early 19th century up to 2009.
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Facile microencapsulation of olive oil in porous starch granules: Fabrication, characterization, and oxidative stability.
Miao Lei,Fang-Cheng Jiang,Cai Jie,Cai Jie,Si Hu,Rui Zhou,Gang Liu,Yue-Hui Wang,Haibo Wang,Jing-Ren He,Jing-Ren He,Xin-Gao Xiong +11 more
TL;DR: Starch with porous structures derived from purple sweet potato was prepared and used as a food-grade polymer for the microencapsulation of olive oil to exhibit a stable olive oil loading ratio and a significant improvement in oxidative stability compared with free olive oil.
Journal ArticleDOI
Optimization of amylase production from Bacillus sp. using statistics based experimental design.
TL;DR: Production of amylase under submerged fermentation Bacillus sp.
References
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Journal ArticleDOI
Use of Dinitrosalicylic Acid Reagent for Determination of Reducing Sugar
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Cyclodextrin Inclusion Compounds in Research and Industry
TL;DR: As cyclodextrins catalyze several chemical reactions they and their functionalized derivatives provide useful enzyme models and can be used to advantage in the production of pharmaceuticals, pesticides, foodstuffs, and toilet articles.
Journal ArticleDOI
Multi-Factor Experimental Designs for Exploring Response Surfaces
George E. P. Box,J. S. Hunter +1 more
TL;DR: In this paper, the concept of the variance function for an experimental design is introduced, and the problem of selecting practically useful designs is discussed, and in this connection, the notion of variance function is introduced.
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Microbial α-amylases: a biotechnological perspective
TL;DR: This review focuses on the microbial amylases and their application with a biotechnological perspective and α-Amylase holds the maximum market share of enzyme sales with its major application in the starch industry as well as its well-known usage in bakery.
Journal ArticleDOI
Properties and applications of starch-converting enzymes of the α-amylase family
Marc J. E. C. van der Maarel,Bart A. van der Veen,Joost C.M. Uitdehaag,Hans Leemhuis,Lubbert Dijkhuizen +4 more
TL;DR: The alpha-amylase family of glycosyl hydrolases as discussed by the authors is one of the most common types of enzymes used in industrial applications and has a (beta/alpha) 8-barrel structure with conserved amino acid residues.