An Acid-Adapted Endo-α-1,5-l-arabinanase for Pectin Releasing-Reference-Cited by-同舟云学术

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An Acid-Adapted Endo-α-1,5-l-arabinanase for Pectin Releasing

Published:2016-06-01 Issue:5 Volume:180 Page:900-916
ISSN:0273-2289
Container-title:Applied Biochemistry and Biotechnology
language:en
Short-container-title:Appl Biochem Biotechnol

Author:

Lang Chong,Yang Rujian,Yang Ying,Gao Bei,Zhao Li,Wei Wei,Wang Hualei,Matsukawa Shingo,Xie Jingli,Wei Dongzhi

Funder

National Natural Science Foundation of China

The National High Technology Research and Development Program of China

Natural Science Foundation of Shanghai

National Special Fund for State Key Laboratory of Bioreactor Engineering

Publisher

Springer Science and Business Media LLC

Subject

Molecular Biology,Applied Microbiology and Biotechnology,Biochemistry,General Medicine,Bioengineering,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s12010-016-2141-5.pdf

Reference45 articles.

1. Janaswamy, S., & Chandrasekaran, R. (2005). Polysaccharide structures from powder diffraction data: molecular models of arabinan. Carbohydrate Research, 340, 835–839.

2. Shulami, S., Raz-Pasteur, A., Tabachnikov, O., Gilead-Gropper, S., Shner, I., & Shoham, Y. (2011). The L-arabinan utilization system of Geobacillus stearothermophilus. Journal of Bacteriology, 193, 2838–2850.

3. Lim, Y. R., Yoon, R. Y., Seo, E. S., Kim, Y. S., Park, C. S., & Oh, D. K. (2010). Hydrolytic properties of a thermostable α-L-arabinofuranosidase from Caldicellulosiruptor saccharolyticus. Journal of Applied Microbiology, 109, 1188–1197.

4. Numan, M. T., & Bhosle, N. B. (2006). Alpha-L-arabinofuranosidases: the potential applications in biotechnology. Journal of Industrial Microbiology & Biotechnology, 332, 247–260.

5. Hong, Y., Hitomi, I., Mitsutoshi, N., Hideyuki, K., & Satoshi, K. (2006). Synergy between an α-L-arabinofuranosidase from Aspergillus oryzae and an endo-arabinanase from Streptomyces coelicolor for degradation of arabinan. Food Science and Technology Research, 12, 43–49.

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