Biochemical and Thermodynamic Characterization of β amylase from Dioscorea alata L.
M. A. Fadunsin, O. A. T. Ebuehi, I. S. Akande & A. O. Kolawole · Asian Journal of Research in Biochemistry · 2022
β-amylase (E.C.3.2.1.2) is a starch hydrolyzing enzyme fondly used in foods, pharmaceuticals, and brewing industries to convert starch into maltose. The aim of this study was to determine the physicochemical, kinetic, and thermodynamic properties, as well as the potential industr...
Open access
Research Article
10.9734/ajrb/2022/v11i1208