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Cereal α-amylases—an overview

Muralikrishna, G. and Nirmala, M. (2005) Cereal α-amylases—an overview. Carbohydrate Polymers, 60. pp. 163-173.

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Abstract

<p align="justify">This review article covers various facets of cereal α-amylase research, i.e. definition, history, types, sources, classification based on their mode of action, assay methods, molecular basis of α-amylase induction during malting; isolation, fractionation, purification procedures,purity criteria, kinetic properties of cereal amylases and their activators, stabilizers and inhibitors, α-amylase and its active site, mechanism of action, primary, secondary and tertiary structures. In this article emphasis is also given to recently characterized finger millet α-amylases. The future perspectives of the cereal a-amylases are also mentioned.</p>

Item Type: Article
Uncontrolled Keywords: Cereal α-amylases; Structure; Properties
Subjects: 600 Technology > 08 Food technology > 21 Cereals
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 23 Jun 2005
Last Modified: 11 Jun 2007 09:05
URI: http://ir.cftri.com/id/eprint/90

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