Characterization of starch degradation during thermo-enzymatic hydrolysis
The behaviour of the enzyme (ł-amylase and amyloglucosidase) during thermo-enzymatic hydrolysis of starch is very important from an industrial point of view. The thermo-enzymatic hydrolysis of these enzymes on starch depends on several physical and chemical factors. The results in this project can b...
محفوظ في:
| المؤلف الرئيسي: | |
|---|---|
| التنسيق: | الكتروني برمجيات قاعدة البيانات |
| اللغة: | English |
| الموضوعات: | |
| الوسوم: |
إضافة وسم
لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!
|
| الملخص: | The behaviour of the enzyme (ł-amylase and amyloglucosidase) during thermo-enzymatic hydrolysis of starch is very important from an industrial point of view. The thermo-enzymatic hydrolysis of these enzymes on starch depends on several physical and chemical factors. The results in this project can be used at large scales in industries to produce glucose but the only exception is the amount of starch and enzymes involved should be adjusted accordingly. |
|---|---|
| وصف المادة: | Final Year Project |
| وصف مادي: | 1 CD-ROM 4 3/4 in. |