Amylolysis of eight different starches with four different species of alpha-amylase

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dc.contributor.advisor Richard Honzatko
dc.contributor.author Sheets, Robert
dc.contributor.department Biochemistry, Biophysics and Molecular Biology
dc.date 2018-08-11T17:33:25.000
dc.date.accessioned 2020-06-30T03:02:05Z
dc.date.available 2020-06-30T03:02:05Z
dc.date.copyright Fri Jan 01 00:00:00 UTC 2016
dc.date.embargo 2001-01-01
dc.date.issued 2016-01-01
dc.description.abstract <p>Presented here are the action of four different Α-amylases on eight different starches in their native granular form. Of the starches, potato and amylomaize-7 were slowest to degrade, but maize, wheat, rice, barley, and tapioca degraded at a similar (and faster) rates. Waxy maize degraded most rapidly compared to the other starches. Amylases from Bacillus licheniformis and human saliva were significantly more effective than amylases from Bacillus amyloliquefaciens and porcine pancreas. The broad range of outcomes indicates the correct choice of enzyme and starch is a critical factor in the design of efficient protocols for starch processing in the bio-renewable industry.</p>
dc.format.mimetype application/pdf
dc.identifier archive/lib.dr.iastate.edu/etd/15188/
dc.identifier.articleid 6195
dc.identifier.contextkey 8943292
dc.identifier.doi https://doi.org/10.31274/etd-180810-4791
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath etd/15188
dc.identifier.uri https://dr.lib.iastate.edu/handle/20.500.12876/29372
dc.language.iso en
dc.source.bitstream archive/lib.dr.iastate.edu/etd/15188/Sheets_iastate_0097M_15667.pdf|||Fri Jan 14 20:36:57 UTC 2022
dc.subject.disciplines Biochemistry
dc.subject.keywords Biochemistry
dc.title Amylolysis of eight different starches with four different species of alpha-amylase
dc.type article
dc.type.genre thesis
dspace.entity.type Publication
relation.isOrgUnitOfPublication faf0a6cb-16ca-421c-8f48-9fbbd7bc3747
thesis.degree.discipline Biochemistry
thesis.degree.level thesis
thesis.degree.name Master of Science
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