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Characterization of an Amylase from Native Finger Millet (Eleusine Coracana)

Radha, M. (2008) Characterization of an Amylase from Native Finger Millet (Eleusine Coracana). [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: α-Amylases were isolated from several cereal malts (rice, maize, wheat, barley and sorghum) and finger millet malt and characterized with respect to their kinetic as well as structural properties. Compared to α-amylases studies on β-amylases did not receive due attention from cereals and millets. β-Amylases are present in the native seeds and undergo post translational modification during germination. There are a very few studies carried out on β-amylases from cereals and there is no report on the β-amylases from finger millet. Hence the present study is envisaged with respect to the isolation and partial characterization of amylase from the native ragi with respect to its kinetic properties. This is important since finger millet is used both in the native as well as malted conditions in several food preparations.
Uncontrolled Keywords: Amylase Finger millet kinetic properties Extraction
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 05 Ragi (Finger Millet)
500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 16 Enzyme Chemistry
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 24 Oct 2008 09:48
Last Modified: 28 Dec 2011 10:05
URI: http://ir.cftri.com/id/eprint/8765

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