Inny tytuł:

Suitability of thermostable enzymes for improvment of starch processing

Wydawca:

Committee on Biotechnology PAS ; Institute of Bioorganic Chemistry PAS

Abstrakt:

Commercial processing ofstarch to mono-and oligosaccharides depends onthe availability and properties of the applied enzymes such as a-amylase, glucoamylase, a-glucosidase and xylose isomerase. Each of these enzymes has adifferent pH and temperature optimum for use. Therefore starch processing iscarried out in the stages of liquefaction, saccharification, and isomerisation.This article discusses the application ofthermostable enzymes leading to higherquality products and lower production costs caused by the simplification of theprocessing.

Czasopismo/Seria/cykl:

Biotechnologia, vol.53, 2 (2001)-.

Tom:

53

Zeszyt:

2

Strona pocz.:

26

Strona końc.:

35

Szczegółowy typ zasobu:

Article

Format:

application/pdf

Identyfikator zasobu:

0860-7796 ; oai:rcin.org.pl:139246 ; IChB B-49

Źródło:

Library of Institute of Bioorganic Chemistry PAS

Język:

pol

Język streszczenia:

eng

Zakres czasowy:

1988-2010

Prawa:

Creative Commons Attribution BY-SA 4.0 license

Zasady wykorzystania:

Copyright-protected material. [CC BY-SA 4.0] May be used within the scope specified in Creative Commons Attribution BY-SA 4.0 license, full text available at:

Digitalizacja:

Institute of Bioorganic Chemistry of the Polish Academy of Science

Lokalizacja oryginału:

Institute of Bioorganic Chemistry of the Polish Academy of Science

Dofinansowane ze środków:

Operational Program Digital Poland, 2014-2020, Measure 2.3: Digital accessibility and usefulness of public sector information; funds from the European Regional Development Fund and national co-financing from the state budget.

Dostęp:

Open