A study of the action of purified amylase from Aspergillus oryzae, taka-amylase.

作者: Gertrude Werner Volz , M.L. Caldwell

DOI: 10.1016/S0021-9258(17)41077-5

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参考文章(12)
M.L. Caldwell, Ruth M. Chester, A.H. Doebbeling, Gertrude Werner Volz, FURTHER STUDIES OF THE PURIFICATION AND PROPERTIES OF THE AMYLASE OF ASPERGILLUS ORYZAE Journal of Biological Chemistry. ,vol. 161, pp. 361- 365 ,(1945) , 10.1016/S0021-9258(17)41550-X
M. I. Caldwell, S. E. Doebbeling, S. H. Manian, Iodometric Determination of Maltose: A Rapid and Convenient Semi-micromethod for Determining Maltose in Studies of Amylase Action Industrial & Engineering Chemistry Analytical Edition. ,vol. 8, pp. 181- 183 ,(1936) , 10.1021/AC50101A009
Ralph W. Kerr, Harry Meisel, Norbert Schink, Corn Sirups of High Fermentability Industrial & Engineering Chemistry. ,vol. 34, pp. 1232- 1234 ,(1942) , 10.1021/IE50394A021
Richard Kuhn, Der Wirkungsmechanismus der Amylasen. ein Beitrag zum Konfigurationsproblem der Stärke Justus Liebigs Annalen der Chemie. ,vol. 443, pp. 1- 71 ,(1925) , 10.1002/JLAC.19254430102
Ralph W. Kerr, Norbert F. Schink, Fermentability of Cornstarch Products Industrial & Engineering Chemistry. ,vol. 33, pp. 1418- 1421 ,(1941) , 10.1021/IE50383A020
Charles S. Hanes, THE ACTION OF THE TWO AMYLASES OF BARLEY Canadian journal of research. pp. 185- 208 ,(1935) , 10.1139/CJR35B-020
Ralph Waldo Emerson Kerr, Chemistry and industry of starch ,(1944)
M. L. Caldwell, S. E. Doebbeling, A Quantitative Study of the Influence of Certain Factors upon the Activity of the Amylase of Aspergillus Oryzae1 Journal of the American Chemical Society. ,vol. 59, pp. 1835- 1837 ,(1937) , 10.1021/JA01289A015