| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10235898 | Process Biochemistry | 2011 | 9 Pages |
Abstract
⺠Here, we explore the kinetics and some physicochemical properties of β-amylase from malted finger after purification to homogeneity. ⺠The enzyme was alkaline stable and has unique; 2DE-MS separated and identified two isoforms of the enzyme with unique amino acid sequence. ⺠Our results that this enzyme appears to be very important for the malting of African finger millet seeds and might give it a biotechnological advantage.
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Authors
Ayodele O. Kolawole, Joshua O. Ajele, Ravi Sirdeshmukh,