Disulfide Bond Engineering for Enhancing the Thermostability of the Maltotetraose-Forming Amylase from Pseudomonas saccharophila STB07

Maltooligosaccharides are a novel type of functional oligosaccharides with potential applications in food processing and can be produced by glycosyl hydrolases hydrolyzing starch. However, the main obstacle in industrial applications is the balance between the high temperature of the process and the...

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Detalles Bibliográficos
Autores principales: Wang, Yinglan, Li, Caiming, Ban, Xiaofeng, Gu, Zhengbiao, Hong, Yan, Cheng, Li, Li, Zhaofeng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9105970/
https://www.ncbi.nlm.nih.gov/pubmed/35563929
http://dx.doi.org/10.3390/foods11091207

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9105970/
https://www.ncbi.nlm.nih.gov/pubmed/35563929
http://dx.doi.org/10.3390/foods11091207

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