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J-GLOBAL ID：201702285347645503   Reference number：17A0257085

Purification and characterization of amylase produced by Aspergillus oryzae FAFU from rice wine fermentation starter

麹菌(ASPERGILLUS ORYZAE FAFU)のアミラーゼの分離精製とその酵素学的性質の研究【JST・京大機械翻訳】

Author (9)： Jia Ruibo (National Engineering Research Center of JUNCAO Technology, College of Food Science, Fujian Agriculture and Forestry University) ,  Hu Rongkang (National Engineering Research Center of JUNCAO Technology, College of Food Science, Fujian Agriculture and Forestry University) ,  Zhou Wenbin (National Engineering Research Center of JUNCAO Technology, College of Food Science, Fujian Agriculture and Forestry University) ,  Liu Bin (National Engineering Research Center of JUNCAO Technology, College of Food Science, Fujian Agriculture and Forestry University) ,  Rao Pingfan (College of Biological Science and Technology, Fuzhou University) ,  Ni Li (College of Biological Science and Technology, Fuzhou University) ,  Chen Shaojun (College of Food Science, Fujian Agriculture and Forestry University) ,  Tian Yuting (College of Food Science, Fujian Agriculture and Forestry University) ,  Lyu Xucong (National Engineering Research Center of JUNCAO Technology, College of Food Science, Fujian Agriculture and Forestry University)
Material： Shipin yu Fajiao Gongye  (Food and Fermentation Industries)
Volume： 42  Issue： 11  Page： 71-76  Publication year： 2016 
JST Material Number： C2153A  ISSN： 0253-990X  Document type： Article
Article type： 原著論文  Country of issue： China (CHN)  Language： CHINESE (ZH)

Abstract/Point： The crude amylase was extracte...

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Thesaurus term： ammonium sulfate ,  saccharification ,  reaction temperature ,  enzymatic degradation ,  salting out ,  SDS-PAGE ,  *enzyme ,  Half-Life ,  thin-layer chromatography ,  ion exchange chromatography ,  *koji-mold ,  *amylase ,  Molecular Weight ,  enzymatic hydrolysis ,  *Enzymology

Author keywords (4)： Aspergillus oryzae FAFU ,  amylase ,  purification ,  characteristics

JST classification (1)： Enzyme in general  (EB09010D)

Terms in the title (7)： 麹菌 ,  Aspergillus ,  アミラーゼ ,  分離精製 ,  酵素学 ,  性質 ,  研究