Immobilization of á-amylase (ban) for sago starch hydrolysis

Immobilization of á-amylase (ban) for sago starch hydrolysis

α-Amylase produced from Baccilus Amyliquifaciens (termamyl) was immobilized by entrapment in calcium alginate gel capsules and it was used repeatedly in batch processes of starch hydrolysis. The degree of starch degradation and operational stability of the immobilized system were increased by tailor...

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Bibliographic Details
Main Author: Khairil Nazuan, Mohd
Format: Undergraduates Project Papers
Language:English
Published: 2006
Subjects:
TP Chemical technology
Online Access:http://umpir.ump.edu.my/id/eprint/17576/
http://umpir.ump.edu.my/id/eprint/17576/25/UMP-IR_Immobilization%20of%20alpha-amylase%20for%20sago%20starch%20hydrolysis.pdf

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