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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...

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Detalles Bibliográficos
Autores principales:	Liao, Si-Ming, Liang, Ge, Zhu, Jing, Lu, Bo, Peng, Li-Xin, Wang, Qing-Yan, Wei, Yu-Tuo, Zhou, Guo-Ping, Huang, Ri-Bo
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Bentham Science Publishers 2019
Materias:	Article
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

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