Journal
CARBOHYDRATE POLYMERS
Volume 75, Issue 3, Pages 538-540Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.carbpol.2008.09.015
Keywords
Aspergillus oryzae amylase; Industrial bacterial amylase; alpha-Amylases; Sorghum starches
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Funding
- Instituto Politecnico Nacional, Mexico, D.F
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Starchy substances constitute the major part of the human diet for most people in the world. alpha-Amylases are widely distributed enzymes that initiate the hydrolysis of starch into low molecular weight maltodextrins. The effect of pH on the rate of hydrolysis of both sorghum (Montecillo 2 and 3) hybrids starches by industrial bacterial amylase (IBA) and Aspergillus oryzae alpha-amylase(AOA) was studied. This result suggests that both IBA and AOA alpha-amylases had slightly high affinity for soluble starch of sorghum Montecillo 3 and 1 hybrids, respectively. Using I he structural information available, the theoretical pK(a) values of its ionizable residues directly involved in the catalytic region were determined. Both our experimental data and prediction Studies indicated that the average pK(a) values are in good agreement. (C) 2008 Published by Elsevier Ltd.
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