Expression and characterization of thermostable glycogen branching enzyme from Geobacillus mahadia Geo-05

The glycogen branching enzyme (EC 2.4.1.18), which catalyses the formation of α-1,6-glycosidic branch points in glycogen structure, is often used to enhance the nutritional value and quality of food and beverages. In order to be applicable in industries, enzymes that are stable and active at high te...

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Detalles Bibliográficos
Autores principales: Mohtar, Nur Syazwani, Abdul Rahman, Mohd Basyaruddin, Raja Abd Rahman, Raja Noor Zaliha, Leow, Thean Chor, Salleh, Abu Bakar, Mat Isa, Mohd Noor
Formato: Online Artículo Texto
Lenguaje:English
Publicado: PeerJ Inc. 2016
Materias:
Biotechnology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5144683/
https://www.ncbi.nlm.nih.gov/pubmed/27957389
http://dx.doi.org/10.7717/peerj.2714

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5144683/
https://www.ncbi.nlm.nih.gov/pubmed/27957389
http://dx.doi.org/10.7717/peerj.2714

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