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α-Amylase inactivation by temperature during starch hydrolysis

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dc.contributor.authorApar, DK
dc.contributor.authorÖzbek, B
dc.date.accessioned2026-06-27T12:56:50Z
dc.date.issued2004
dc.description.abstractThe work reported here investigates the effects of temperature on the enzymic hydrolysis of corn, rice and wheat starch. Three commercial alpha-amylases. from Bacillus sp., Aspergillus oryzae and Bacillus licheniformis were used for starch hydrolysis. For each starch hydrolysis process, the residual starch concentration and the residual alpha-amylase activity (%) were investigated at temperature of 50 and 60 degreesC depending on the processing time in a stirred batch reactor. Mathematical models were derived using experimental data of residual concentration of each starch used. Some inactivation models were tested to gain an understanding of the relation between temperature and enzyme stability during hydrolysis for each enzyme used. (C) 2003 Elsevier Ltd. All rights reserved.en
dc.description.urihttps://doi.org/10.1016/s0032-9592(03)00224-3
dc.identifier.doi10.1016/s0032-9592(03)00224-3
dc.identifier.eissn1873-3298
dc.identifier.endpage1144
dc.identifier.issn1359-5113
dc.identifier.issue9
dc.identifier.startpage1137
dc.identifier.urihttps://hdl.handle.net/20.500.14981/48024
dc.identifier.volume39
dc.identifier.wos000221393800014
dc.language.isoeng
dc.publisherELSEVIER SCI LTD
dc.relation.ispartofPROCESS BIOCHEMISTRY
dc.subjectcorn
dc.subjectrice and wheat starch hydrolysis
dc.subjectalpha-amylase
dc.subjectinactivation
dc.subjecttemperature
dc.subjectprocessing time
dc.subjectmathematical modelling
dc.subjectstirred batch bioreactor
dc.subjectWHEAT-STARCH
dc.subjectKINETICS
dc.subjectENZYMES
dc.subjectBiochemistry & Molecular Biology
dc.subjectBiotechnology & Applied Microbiology
dc.subjectEngineering
dc.titleα-Amylase inactivation by temperature during starch hydrolysis
dc.typeArticle
dspace.entity.typePublication
local.import.sourceWOS

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