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α-amylase inactivation during rice starch hydrolysis

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dc.contributor.authorApar, DK
dc.contributor.authorÖzbek, B
dc.date.accessioned2026-06-27T13:00:26Z
dc.date.issued2005
dc.description.abstractThe effects of operating conditions on the enzymatic hydrolysis of rice starch were investigated using a commercial alpha-amylase produced by Bacillus spp. in a stirred batch reactor. The degree of starch hydrolysis (%) and residual a-amylase activity (%) were investigated versus process variables including pH, temperature, viscosity, impeller speed, processing time and some materials added such as hydrolysate, maltose, glucose. ethanol and CaCl2 using a stirred batch reactor. Mathematical models depending on the operating conditions were also derived using the experimental data of residual starch concentration. Some models were tested for understanding of the relationship between the process variables and enzyme stability during the hydrolysis process. (C) 2004 Elsevier Ltd. All rights reserved.en
dc.description.urihttps://doi.org/10.1016/j.procbio.2004.06.006
dc.identifier.doi10.1016/j.procbio.2004.06.006
dc.identifier.endpage1379
dc.identifier.issn1359-5113
dc.identifier.issue3-4
dc.identifier.startpage1367
dc.identifier.urihttps://hdl.handle.net/20.500.14981/48892
dc.identifier.volume40
dc.identifier.wos000225723800049
dc.language.isoeng
dc.publisherELSEVIER SCI LTD
dc.relation.ispartofPROCESS BIOCHEMISTRY
dc.subjectrice starch hydrolysis
dc.subjectalpha-amylase inactivation
dc.subjectprocess variables
dc.subjectmathematical modeling
dc.subjectstirred batch bioreactor
dc.subjectWHEAT-STARCH
dc.subjectCHYMOTRYPSIN
dc.subjectMIXTURES
dc.subjectBiochemistry & Molecular Biology
dc.subjectBiotechnology & Applied Microbiology
dc.subjectEngineering
dc.titleα-amylase inactivation during rice starch hydrolysis
dc.typeArticle
dspace.entity.typePublication
local.import.sourceWOS

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