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...
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| Autor Principal: | |
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| Formato: | Electrónico Software Base de Datos |
| Idioma: | English |
| Subjects: | |
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| Summary: | 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. |
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| descrición da copia: | Final Year Project |
| Descrición Física: | 1 CD-ROM 4 3/4 in. |