Effect of chemical modification using glyoxylic acid on the stability of α-amylase from Aspergillus fumigatus
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DOI: 10.1515/pac-2024-0355
Abstract: Abstract In this present work, α-amylase isolated from Aspergillus fumigatus was successfully modified using glyoxylic acid. The enzyme was isolated through centrifugation and purified using (NH4)2SO4 salt deposition and dialysis. The purified α-amylase exhibited a… read more here.
Keywords: amylase; stability; glyoxylic acid; enzyme ... See more keywords