Influence of Sulfhydryl Groups on the Activity of Sweet Potato β-Amylase^*

• 1 April 1965
• journal article
• research article
• Published by American Chemical Society (ACS) in Biochemistry
• Vol. 4  (4) , 714-722
• https://doi.org/10.1021/bi00880a017

Abstract

Keywords

• AMINO ACIDS
• AMYLASE
• CHEMISTRY
• CHROMATOGRAPHY
• EXPERIMENTAL LAB STUDY
• HYDROGEN-ION CONCENTRATION
• KINETICS
• PLANTS, EDIBLE
• SPECTROPHOTOMETRY
• SULFHYDRYL COMPOUNDS