| Campo DC | Valor | Lengua/Idioma |
|---|
| dc.contributor.author | Souza, Paula Monteiro de | - |
| dc.contributor.author | Batista, Pérola de Oliveira Magalhães Dias | - |
| dc.date.accessioned | 2011-01-07T20:31:14Z | - |
| dc.date.available | 2011-01-07T20:31:14Z | - |
| dc.date.issued | 2010 | - |
| dc.identifier.citation | SOUZA, Paula Monteiro de; MAGALHÃES, Pérola de Oliveira e. Application of microbial amylase in industry: a review. Brazilian journal of microbiology, São Paulo, v.41, n.4, p. 850-861, 2010. Disponível em: <http://www.scielo.br/pdf/bjm/v41n4/04.pdf>. Acesso em: 06 jan. 2011. doi: http://dx.doi.org/10.1590/S1517-83822010000400004. | en |
| dc.identifier.uri | http://repositorio.unb.br/handle/10482/6389 | - |
| dc.language.iso | Inglês | en |
| dc.rights | Acesso Aberto | en |
| dc.title | Application of microbial alpha-amylase in industry : a review | en |
| dc.type | Artigo | en |
| dc.subject.keyword | Enzimas de fungos | en |
| dc.subject.keyword | Indústria | en |
| dc.identifier.doi | http://dx.doi.org/10.1590/S1517-83822010000400004 | en |
| dc.description.abstract1 | Amylases are one of the main enzymes used in industry. Such enzymes hydrolyze the starch molecules into polymers composed of glucose units. Amylases have potential application in a wide number of industrial processes such as food, fermentation and pharmaceutical industries. Amylases can be obtained from plants, animals and microorganisms. However, enzymes from fungal and bacterial sources have dominated applications in industrial sectors. The production of amylase is essential for conversion of starches into oligosaccharides. Starch is an important constituent of the human diet and is a major storage product of many economically important crops such as wheat, rice, maize, tapioca, and potato. Starchconverting
enzymes are used in the production of maltodextrin, modified starches, or glucose and fructose syrups. A large number of microbial -amylases has applications in different industrial sectors such as
food, textile, paper and detergent industries. The production of amylases has generally been carried out using submerged fermentation, but solid state fermentation systems appear as a promising technology. The properties of each amylase such as thermostability, pH profile, pH stability, and Ca-independency are important in the development of fermentation process. This review focuses on the production of bacterial
and fungal amylases, their distribution, structural-functional aspects, physical and chemical parameters, and the use of these enzymes in industrial applications. | - |
| Aparece en las colecciones: | FAR - Artigos publicados em periódicos
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