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Effect of pressure on the α‐amylase catalyzed hydrolysis of starch
Author(s) -
Griskey Richard G.,
Richter Thomas
Publication year - 1964
Publication title -
biotechnology and bioengineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.136
H-Index - 189
eISSN - 1097-0290
pISSN - 0006-3592
DOI - 10.1002/bit.260060408
Subject(s) - hydrolysis , amylase , starch , catalysis , chemistry , enzyme , organic chemistry
It was found that moderate pressures (16.0 to 43.1 atmospheres) perceptibly decreased the rate of α‐amylase catalyzed starch hydrolysis. The decreased rate was apparently due to pressure induced deactivation of the enzyme.