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| 003 | MX-MdCICY | ||
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| 090 | _aB-19969 | ||
| 245 | 1 | 0 | _as-Amylase inactivation during corn starch hydrolysis process |
| 490 | 0 | _vProcess BioChemistry, 39(12), p.1877-1892, 2004 | |
| 520 | 3 | _aThe effects of operating conditions on the enzymatic hydrolysis of corn starch were investigated. A commercial ?-amylase produced by Bacillus sp. was used for the hydrolysis experiments. The degree of starch hydrolysis (percent)and residual ?-amylase activity (percent)was 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. The mathematical models depending on the operating conditions were also derived using the experimental data of residual starch concentration. Some inactivation models were tested to determine the relationship between process variables and enzyme stability during the hydrolysis process. | |
| 650 | 1 | 4 | _aCORN STARCH HYDROLYSIS |
| 650 | 1 | 4 | _a?-AMYLASE INACTIVATION |
| 650 | 1 | 4 | _aPROCESS VARIABLES |
| 650 | 1 | 4 | _aMATHEMATICAL MODELLING |
| 650 | 1 | 4 | _aSTIRRED BATCH BIOREACTOR |
| 700 | 1 | 2 | _aApar, D. K. |
| 700 | 1 | 2 | _aÖzbek, B. |
| 856 | 4 | 0 |
_uhttps://drive.google.com/file/d/1HeC9gbkqVdaQOcf9M3726B11Oqn-aDY9/view?usp=drivesdk _zPara ver el documento ingresa a Google con tu cuenta: @cicy.edu.mx |
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