Broken rice and head rice (TYPE: 53

Broken rice and head rice (TYPE: 535 nuo) were obtained
from local market. Broken rice was milled to pass through
a 0.5 mm sieve. The thermostable a-amylase was from
Bacillus licheniformis (Termamyl 120 L, Novozymes,
Denmark). The enzyme had an optimum pH of 6–8, a
density of 1.2 g/ml and an activity of 120 KNU/g
(1KNU = Kilo Novo alpha-amylase Unit, defined as the
amount of enzyme which hydrolyzes 5.26 g starch/h).
Wheat Qu was presented by Zhejiang Nverhong Shaoxing
Wine Co, Ltd. Yeast was purchased from Angel Yeast Co,
Ltd. All other chemicals and reagents were of reagent
grade.

ผลลัพธ์ (อังกฤษ) 2:

Broken Rice and Rice head (TYPE: nuo 535) were obtained
from local Market. Broken Rice was milled to Pass Through
a Sieve 0.5 mm. The thermostable a-amylase was from
Bacillus licheniformis (hydrolysis 120 L, Novozymes,
Denmark). Optimum pH of the enzyme had an 6-8, a
density of 1.2 G / ml and an Activity of 120 KNU / G
(Alpha-amylase 1KNU = Kilo Novo Unit, defined as the
amount of enzyme which hydrolyzes starch 26.05 G / H). .
Wheat Qu was Presented by Zhejiang Nverhong Shaoxing
Wine Co, Ltd. was purchased from Yeast Angel Yeast Co,
Ltd. Other Reagents and chemicals were all of reagent
grade.