Properties and hydrolysis action on cassava starch of some microbial amylases

Hoang Kim Anh, Ngo Ke Suong, Nguyen Xich Lien
Author affiliations

Authors

  • Hoang Kim Anh VAST
  • Ngo Ke Suong
  • Nguyen Xich Lien

DOI:

https://doi.org/10.15625/0866-7160/v25n2.6816

Abstract

Amylase is one of the most important industrial enzymes in Biotechnology. This study deals with the investigation of some main properties of amylases from Bacillus and Aspergillus (Institute of Tropical biology), such as the MW, the temperature, the pH opt, the Ca2+ effect, the hydrolysis action towards different substrates, as well as the profile of starch hydrolyzed products.

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Published

31-08-2015

How to Cite

Anh, H. K., Suong, N. K., & Lien, N. X. (2015). Properties and hydrolysis action on cassava starch of some microbial amylases. Academia Journal of Biology, 25(2), 39–43. https://doi.org/10.15625/0866-7160/v25n2.6816

Issue

Vol. 25 No. 2 (2003)

Section

Articles

License

Academia Journal of Biology (AJB) is an open-access and peer-reviewed journal. The articles published in the AJB are licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License (CC BY-NC-ND 4.0), which permits for immediate free access to the articles to read, download, copy, non-commercial use, distribution and reproduction in any medium, provided the work is properly cited (with a link to the formal publication through the relevant DOI), and without subscription charges or registration barriers. The full details of the CC BY-NC-ND 4.0 License are available at https://creativecommons.org/licenses/by-nc-nd/4.0/.

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