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Studies on Low-cost Substrates and Other Cultural Conditions for Optimal Amylase Yield from Aspergillus oryzae-SR2
Cultural Conditions Low-cost Substrates
2016/6/2
The need for starch-converting enzymes in various industries has led to enormous interest in their production at a cheap rate. The present study was focused on the examination of various inexpensive s...
Evolution of Energetic Compounds, Antioxidant Capacity, Some Vitamins and Minerals, Phytase and Amylase Activity During the Germination of Foxtail Millet
Energetic Compounds Antioxidant Capacity
2016/5/31
This study was conducted to asses the energetic compounds (protein, fat and carbohydrate), some vitamins, minerals, antioxidant capacity, phytase and amylase activity during the germination of foxtail...
Screening of Various Organic Substrates and the Development of a Suitable Low-Cost Fermentation Medium for the Production of α-Amylase by Bacillus subtilis
Bacillus subtilis α-amylase banana husk solid-state fermentation
2010/3/24
The production of extracellular amylase by Bacillus subtilis has been studied in solid-state fermentation (SSF). In a sequential order, various process parameters were optimized for maximum amylase pr...
Analysis of the Promoter Activity of the Taka-Amylase Gene and the Phosphoglycerate Kinase Gene in a Shoyu-koji Mold Aspergillus oryzae KBN616
Aspergillus oryzae phosphoglycerate kinase promoter
2009/7/8
Promoter activity of the genes encoding Taka-amylase A and phosphoglycerate kinase of Aspergillus oryzae was analyzed using Escherichia coli β-glucuronidase as a reporter in a shoyu-koji mold A. oryza...
Amylase activity of 42 kinds of spices was assayed. Capsicum pepper, Cumin seed, Chinese pepper, Fennel seed, Paprika, and Ajowan had a high amylase activity. That of Capsicum pepper and Cumin seed wa...
The Pasting Properties of Flour and Starch in Wheat Grain Damaged by α-Amylase
α-amylase wheat flour wheat starch
2009/6/17
We sought to determine the effects of sprout-induced α-amylase on the pasting properties of flour and starch in wheat grain. To accomplish this, we used grain from five winter and two spring wheat cul...
Identification of Anti-α-Amylase Components from Olive Leaf Extracts
olive leaf luteolin-7-O-β-glucoside oleanolic acid
2009/6/17
Olive (Olea europaea L.) is recognized as a folk medicine for diabetes in Europe. The inhibitory action of an ethanol extract of olive leaves (OEE) on the activities of human amylases was examined in ...
Total Phenolic Content, Antioxidative, Anti-amylase, Anti-glucosidase, and Antihistamine Release Activities of Bangladeshi Fruits
antioxidant anti-amylase anti-glucosidase
2009/5/8
To seek out a cheap source of dietary polyphenols and antioxidants along with anti-amylase and anti-glucosidase activities, ethanol extracts of eleven cheap Bangladeshi fruits were investigated. The e...
Amylase for Apple Juice Processing:Effects of pH, Heat, and Ca2+ Ions
α-amylase apple juice starch hydrolysis
2009/3/20
The aim of this paper was to evaluate the effects of pH, heat, and Ca2+ ions on the α-amylase activities in a commercial amylolytic enzyme (Tyazyme L300), used for apple juice processing. Kinetics of ...
Solid Culturing of Bacillus amyloliquefaciens for Alpha Amylase Production
alpha amylase Bacillus amyloliquefaciens solid-state fermentation
2009/3/12
Fourteen different agroresidues were screened for alpha amylase production using Bacillus amyloliquefaciens ATCC 23842. Among them, wheat bran (WB) and groundnut oil cake (GOC) in mass ratio of 1:1 wa...
Optimization of Amylase and Protease Production from Aspergillus awamori in Single Bioreactor Through EVOP Factorial Design Technique
amylase protease SSF
2009/3/12
Evolutionary operation (EVOP) factorial design technique was explored in order to economically produce amylase and protease at their optimum level in a single bioreactor by modified solid-state fermen...
Alpha Amylase Production by Bacillus cereus MTCC 1305 Using Solid-State Fermentation
Bacillus cereus solid-state fermentation wheat bran
2009/3/12
Production of α-amylase under solid-state fermentation by Bacillus cereus MTCC 1305 has been investigated using wheat bran and rice flake manufacturing waste as substrates. With wheat bran, highest en...
Use of Potato Nitrogen Concentrate in the Production of a-Amylase by Aspergillus oryzae
a-amylase Aspergillus oryzae potato nitrogen concentrate (PNC)
2009/3/3
The influence of various nitrogen sources and media supplements on a-amylase (EC 3.2.1.1) formation by Aspergillus oryzae ATCC 1011 was investigated in shake flask experiments and batch fermentations....
Production of α-Amylase from Penicillium chrysogenum under Solid-State Fermentation by Using Some Agricultural By-Products
α-amylase Penicillium chrysogenum solid-state fermentation
2009/2/27
Solid-state fermentation (SSF) was carried out using corncob leaf (CL), rye straw (RS), wheat straw (WS) and wheat bran (WB) as substrates for α-amylase production by a fungal culture of Penicillium c...
Starch Blocking Stability of the Phaseolus vulgaris Alpha-Amylase Inhibitor（α-AI1）
Starch Blocking Stability Phaseolus vulgaris Alpha-Amylase Inhibitor
2009/1/21
The starch blocking stability of speckled kidney beans (Phaseolus vulgaris) alpha-amylase inhibitor (α-AI1) for application as a nutraceutical additive against diabetes and obesity was assessed. The i...