Purification and Interaction of β-amylase from Dioscorea alata (Water Yam) with Epicatechin
M. A. Fadunsin, O. A. T. Ebuehi, I. S. Akande & A. O. Kolawole · International Journal of Biochemistry Research & Review · 2021
β-amylase is an enzyme that hydrolyzes the α-1,4-glucan bonds from the non-reducing ends of starch and other carbohydrate polymers reducing it to maltose units. Maltose has much application with food processing and pharmaceutical industries. The enzyme was purified to apparent ho...
Open access
Research Article
10.9734/ijbcrr/2021/v30i130245