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Model for Inactivation of α-Amylase in the Presence of Salts: Theoretical and Experimental Studies

✍ Scribed by Douglas N. Lecker; Arshad Khan

Book ID
109388099
Publisher
American Institute of Chemical Engineers
Year
1998
Tongue
English
Weight
69 KB
Volume
14
Category
Article
ISSN
8756-7938

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## Abstract The effect of the presence of several small carbohydrates on the measurement of the α‐amylase activity was determined over a broad concentration range. At low carbohydrate concentrations, a distinct maximum in the α‐amylase activity versus concentration curves was observed in several ca