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Starch hydrolysis Bacillus licheniformis

Application and Principle This procedure is used to determine the a-amylase activity, expressed as bacterial amylase units (BAU), of enzyme preparations derived from Bacillus subtilis var., Bacillus licheniformis var., and Bacillus stearoth-ermophilus. It is not applicable to products that contain 13-amylase. The assay is based on the time required to obtain a standard degree of hydrolysis of a starch solution at 30° 0.1°. The degree of hydrolysis is determined by comparing the iodine color of the hydrolysate with that of a standard. [Pg.901]

See other pages where Starch hydrolysis Bacillus licheniformis is mentioned: [Pg.296]    [Pg.30]    [Pg.1379]    [Pg.31]    [Pg.476]    [Pg.476]    [Pg.647]    [Pg.197]    [Pg.965]    [Pg.405]    [Pg.257]   
See also in sourсe #XX -- [ Pg.332 , Pg.333 ]



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Starch hydrolysis

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