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End product profiles of starch hydrolysis by bacterial alpha-amylases at different temperature and pH values

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Summary

The end product profile of starch hydrolysis by four bacterial alpha-amylases was found to be dependent on the source of the enzyme, and pH and temperature conditions of reaction.

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Authors and Affiliations

  1. Central Food Technological Research Institute, Fermentation Technology and Bioengineering Discipline, 570 013, Mysore, India

    M. V. Ramesh & B. K. Lonsane

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  1. M. V. Ramesh
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  2. B. K. Lonsane
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Ramesh, M.V., Lonsane, B.K. End product profiles of starch hydrolysis by bacterial alpha-amylases at different temperature and pH values. Biotechnol Lett 11, 649–652 (1989). https://doi.org/10.1007/BF01025276

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  • DOI: https://doi.org/10.1007/BF01025276

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