Some Properties of Commercial Preparations of Glucoamylase

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  • 市販糖化酵素剤の一般的性質
  • シハン トウカ コウソザイ ノ イッパンテキ セイシツ

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Abstract

Enzymatic properties of seven kinds of commercial preparations of glucoamylase for starch saccharification were investigated. Three preparations were Rhizopus origin and the other were Aspergillus. All preparations did not contain transglucosidase activity qualitatively . Aspergillus preparation were more thermostable as compared with Rhizopus. Therefore, the higher DE products were obtained by Aspefgillus preparations, especially by preparation No. 4.

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