Physiochemical properties and kinetics of glucoamylase produced from deoxy-D-glucose resistant mutant of Aspergillus niger for soluble starch hydrolysis
- Autor
- RIAZ, Muhammad1 2 ; HAMID RASHID, Muhammad2 ; SAWYER, Lindsay3 ; AKHTAR, Saeed1 ; RIZWAN JAVED, Muhammad2 ; NADEEM, Habibullah2 ; WEAR, Martin3
[1] Department of Food Science and Technology, University College of Agriculture, Bahauddin Zakariya University, Multan, Pakistan
[2] Enzyme Engineering Lab, National Institute for Biotechnology and Genetic Engineering (NIBGE), P.O. Box 577, Jhang Road, Faisalabad, Pakistan
[3] Structural Biochemistry Group, Institute of Structural and Molecular Biology, The University of Edinburgh. Swan Building, King's Buildings, Mayfield Road, Edinburgh EH9 3JR, United Kingdom - Fuente
Food chemistry. 2011, Vol 130, Num 1, pp 24-30, 7 p ; ref : 3/4 p
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Campo Científico
- Food science technology
- Editor
- Elsevier, Kidlington
- País de la publicación
- United Kingdom
- Tipo de documento
- Article
- Idioma
- English
- Palabra clave de autor
- Activity staining Aspergillus niger Glucoamylase Purification Starch hydrolysis
- Palabra clave (fr)
- Amidon Aspergillus niger Cinétique Coloration échantillon Glucose Hydrolyse Mutation Propriété Purification Fungi Imperfecti Fungi Glucide Polyoside
- Palabra clave (in)
- Starch Aspergillus niger Kinetics Staining Glucose Hydrolysis Mutation Properties Purification Fungi Imperfecti Fungi Carbohydrate Polysaccharide
- Palabra clave (es)
- Almidón Aspergillus niger Cinética Coloración muestra Glucosa Hidrólisis Mutación Propiedad Purificación Fungi Imperfecti Fungi Glúcido Poliósido
- Clasificación
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B01 Starch and starchy product industries
- Disciplina
- Agrifood industries
- Procedencia
- Inist-CNRS
- Base de datos
- PASCAL
- Identificador INIST
- 24755639
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodchem.2011.06.037 
https://dx.doi.org/10.1016/j.foodchem.2011.06.037
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