α-Amylase hydrolyzes starch into glucose molecules.  Our earlier studies suggest that the presence of caffeine in the solution lowers the activity of the enzyme liberating a smaller amount of glucose compared to the enzyme solution with no caffeine.  In this presentation we will discuss the effect of pH and caffeine concentration on enzyme activity and its starch hydrolysis reaction. <br/>

Effect of pH and caffeine concentration on the hydrolysis of starch by α-amylase

255th National Meeting (2018)

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