Characterization of yeast amylolytic enzymes by HPLC maltooligosaccharides determination View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

1995-12

AUTHORS

Zuzana Ciesarová, Daniela Šmogrovičová, Ján Šajbidor, Peter Magdolen

ABSTRACT

A simple method for determination of starch hydrolysis degree by measurement of maltooligosaccharides using HPLC on SGX C-18 column with deionised water as mobile phase was presented. Separation of seven oligosaccharides in an order from glucose to maltoheptaose illustrated the action of two enzyme systems taking part of starch hydrolysis and following fermentation to ethanol. More... »

PAGES

869-872

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/bf00158538

DOI

http://dx.doi.org/10.1007/bf00158538

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1048569074


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