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Przydatność termostabilnych enzymów w udoskonalaniu przetwórstwa skrobi
Subtitle:Suitability of thermostable enzymes for improvment of starch processing
Creator:Synowiecki, Józef ; Grzybowska, Beata
Publisher:Komitet Biotechnologii PAN ; Instytut Chemii Bioorganicznej PAN
Date issued/created: Subject and Keywords: Abstract:Commercial processing ofstarch to mono-and oligosaccharides depends onthe availability and properties of the applied enzymes such as a-amylase, glucoamylase, a-glucosidase and xylose isomerase. Each of these enzymes has adifferent pH and temperature optimum for use. Therefore starch processing iscarried out in the stages of liquefaction, saccharification, and isomerisation.This article discusses the application ofthermostable enzymes leading to higherquality products and lower production costs caused by the simplification of theprocessing.
Relation:Biotechnologia, vol.53, 2 (2001)-.
Volume: Issue: Start page: End page: Resource type: Detailed Resource Type: Format: Resource Identifier: Source:Biblioteka Instytutu Chemii Bioorganicznej PAN
Language: Language of abstract: Temporal coverage: Rights:Licencja Creative Commons Uznanie autorstwa-Na tych samych warunkach 4.0
Terms of use: Digitizing institution:Instytut Chemii Bioorganicznej Polskiej Akademii Nauk
Original in:Instytut Chemii Bioorganicznej Polskiej Akademii Nauk
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