Immobilization of á-amylase (ban) for sago starch hydrolysis
α-Amylase produced from Baccilus Amyliquifaciens (termamyl) was immobilized by entrapment in calcium alginate gel capsules and it was used repeatedly in batch processes of starch hydrolysis. The degree of starch degradation and operational stability of the immobilized system were increased by tailor...
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| Format: | Undergraduates Project Papers |
| Language: | English English English English |
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2006
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| Online Access: | http://umpir.ump.edu.my/id/eprint/17576/ http://umpir.ump.edu.my/id/eprint/17576/ http://umpir.ump.edu.my/id/eprint/17576/1/Immobilization%20of%20alpha-amylase%20for%20sago%20starch%20hydrolysis%20-%20Table%20of%20contents.pdf http://umpir.ump.edu.my/id/eprint/17576/5/Immobilization%20of%20alpha-amylase%20for%20sago%20starch%20hydrolysis%20-%20Abstract.pdf http://umpir.ump.edu.my/id/eprint/17576/13/Immobilization%20of%20alpha-amylase%20for%20sago%20starch%20hydrolysis%20-%20Chapter%201.pdf http://umpir.ump.edu.my/id/eprint/17576/19/Immobilization%20of%20alpha-amylase%20for%20sago%20starch%20hydrolysis%20-%20References.pdf |