Properties and hydrolysis action on cassava starch of some microbial amylases

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

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Section

Articles