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

dc.contributor.advisor Richard Honzatko Sheets, Robert
dc.contributor.department Biochemistry, Biophysics and Molecular Biology 2018-08-11T17:33:25.000 2020-06-30T03:02:05Z 2020-06-30T03:02:05Z Fri Jan 01 00:00:00 UTC 2016 2001-01-01 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/
dc.identifier.articleid 6195
dc.identifier.contextkey 8943292
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath etd/15188
dc.language.iso en
dc.source.bitstream archive/|||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 Biochemistry thesis Master of Science
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