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Influence of Calcium Ions on the Thermal Characteristics of α-amylase from Thermophilic Anoxybacillus sp. GXS-BL
BACKGROUND: α-Amylases are starch-degrading enzymes and used widely, the study on thermostability of α-amylase is a central requirement for its application in life science and biotech-nology. OBJECTIVE: In this article, our motivation is to study how the effect of Ca2+ ions on the structure and ther...
| Autores principales: | , , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Bentham Science Publishers
2019
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6416487/ https://www.ncbi.nlm.nih.gov/pubmed/30652633 http://dx.doi.org/10.2174/0929866526666190116162958 |