نتایج جستجو برای: α amylase inhibitor
تعداد نتایج: 376846 فیلتر نتایج به سال:
Enzymes produced by microorganisms and plants are used as food additives to aid the processing of foods. Identification of the origin of these enzyme products is important for their proper use. Proteinase digestion of α-amylase products, followed by high performance liquid chromatography (HPLC) analysis, was applied to α-amylase from the mold Aspergillus species, the bacteria Bacillus species, ...
Thermostable α-amylases (1,4-α-D-glucan glucanohydrolase; E.C.3.2.1.1) from Bacillus species are of great industrial importance in the production of corn syrup or dextrose. The present study was aimed to determine the effect of temperature, pH, substrate and glucose on stability of α-amylase from Bacillus licheniformis ATCC 6346. To determine the effect of temperature and pH on the stability of...
Enzymes of wheat flour have an important role in production of various cereal products, especially bread, and therefore accurate measurement of enzymatic activity along with improvement of this characteristic is the basis of most studies in baking industry. In the present work, physical properties of three wheat varieties (Mahdavi, Kavir and M7318 that are cultivated in Isfahan province) and ch...
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