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Cited by 160Enzyme Production and CharacterizationEnzyme Catalysis and ImmobilizationBiofuel production and bioconversion

The DOI matches its Crossref record; 1 of the 1 references it cites were found in a registry or an index.

Hydrolysis of starches by the action of an α-amylase from Bacillus subtilis

Konsula, Z, Liakopoulou-Kyriakides, M·2004·Process Biochemistry
DOI 10.1016/j.procbio.2003.07.003
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Research works printed but not linked: 12

  1. Marshal, 1999, The effect of process conditions on the hydrolysis of amylopectin potato starch: an experimental design approach, Biotechnol. Bioeng., 62, 348, 10.1002/(SICI)1097-0290(19990205)62:3<348::AID-BIT11>3.0.CO;2-F · DOI
  2. Nigam, 1995, Enzymes and microbial systems involved in starch processing, Enzyme Microbiol. Technol., 17, 770, 10.1016/0141-0229(94)00003-A · DOI
  3. Crabb, 1997, Enzymes involved in the processing of starch to sugars, TIBTECH, 15, 49
  4. Pandey, 2000, Advances in microbial amylases, Biotechnol. Appl. Biochem., 31, 135, 10.1042/BA19990073 · DOI
  5. Nielsen, 2000, Protein engineering of bacterial α-amylases, Biochim. Biophys. Acta, 1543, 253, 10.1016/S0167-4838(00)00240-5 · DOI
  6. Jensen, 1992, Physicochemical properties of a purified α-amylase from the thermophilic fungus Thermomyces lanuginosus, Enzyme Microbiol. Technol., 14, 112, 10.1016/0141-0229(92)90167-M · DOI
  7. Bradford, 1976, A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein–dye binding, Anal. Biochem., 72, 248, 10.1016/0003-2697(76)90527-3 · DOI · Paper page
  8. Mujoo, 1998, Susceptibility of starch to in vitro enzyme hydrolysis in rice, rice flakes and intermediary products, Lebensmittel Wissenschaft Technologie, 31, 114, 10.1006/fstl.1997.0300 · DOI
  9. Ozbek, 2001, α-Amylase inactivation during wheat starch hydrolysis process, Proc. Biochem., 37, 87, 10.1016/S0032-9592(01)00175-3 · DOI
  10. Yankov, 1986, Study of optimum conditions and kinetics of starch hydrolysis by means of thermostable α-amylase, Enzyme Microb. Technol., 8, 665, 10.1016/0141-0229(86)90062-1 · DOI
  11. Cui, 1999, The effect of amylose–lipid complex formation on enzyme susceptibility of sago starch, Food Chem., 65, 417, 10.1016/S0308-8146(97)00174-X · DOI
  12. Oates, 1997, Towards an understanding of starch granule structure and hydrolysis, Trends Food Sci. Technol., 8, 375, 10.1016/S0924-2244(97)01090-X · DOI

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Metadata

Authors
Konsula, Z., & Liakopoulou-Kyriakides, M.
Affiliations
Aristotle University of Thessaloniki (GR)
Corresponding author
Liakopoulou-Kyriakides, M
ORCID
Liakopoulou-Kyriakides, M
Venue
Process Biochemistry
Publisher
Elsevier BV
Published
2004-07
Volume
39
Issue
11
Pages
1745-1749
ISSN
  • 0032-9592 (ISSN-L)
  • 1359-5113
DOI
10.1016/j.procbio.2003.07.003
OpenAlex
W2001331552
Cited by
160
References
1
Citations by year
2026: 4 · 2025: 11 · 2024: 3 · 2023: 7 · 2022: 7 · 2021: 7 · 2020: 5 · 2019: 8 · 2018: 7 · 2017: 13 · 2016: 8 · 2015: 8 · 2014: 12 · 2013: 6 · 2012: 9
FWCI
2.71
Type
journal article
Language
en
Open access
closed
Licence
www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations
Process Biochemistry (publishedVersion)
Topics
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Enzyme Production and Characterization
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Enzyme Catalysis and Immobilization
  • Physical Sciences › Engineering › Biomedical Engineering › Biofuel production and bioconversion
Keywords
alpha-amylase, Bacillus subtilis, thermostable enzymes, starch hydrolysis, reducing sugars, potato starch, rice starch, corn starch, oat starch, enzyme thermostability, calcium cofactor, extracellular enzymes, cell-free supernatant

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