Catalytic and thermodynamic properties of an acidic α-amylase produced by the fungus Paecilomyces variotii ATHUM 8891
Author:
Publisher
Springer Science and Business Media LLC
Subject
Agricultural and Biological Sciences (miscellaneous),Environmental Science (miscellaneous),Biotechnology
Link
https://link.springer.com/content/pdf/10.1007/s13205-020-02305-2.pdf
Reference40 articles.
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2. Ademakinwa AN, Agunbiade MO, Ayinla ZA, Agboola FK (2019) Optimization of aqueous two-phase partitioning of Aureobasidium pullulans α-amylase via response surface methodology and investigation of its thermodynamic and kinetic properties. Int J Biol Macromol 140:833–841. https://doi.org/10.1016/j.ijbiomac.2019.08.159
3. Allala F, Bouacema K, Boucherba N, Azzouz Z, Mechri S, Sahnounc M, Benallaoua S, Hacene H, Jaouadi B, Bouanane-Darenfed A (2019) Purification, biochemical, and molecular characterization of a novel extracellular thermostable and alkaline α-amylase from Tepidimonas fonticaldi strain HB23. Int J Biol Macromol 132:558–574. https://doi.org/10.1016/j.ijbiomac.2019.03.201
4. Anindyawati T, Melliawati R, Ito K, Iizuka M, Minamiura N (1998) Three different types of α-amylases from Aspergillus awamori KT-11: their purifications, properties, and specificities. Biosci Biotech Bioch 62:1351–1357. https://doi.org/10.1271/bbb.62.1351
5. Asoodeh A, Alemi A, Heydari A, Akbari J (2013) Purification and biochemical characterization of an acidophilic amylase from a newly isolated Bacillus sp. DR90. Extremophiles 17:339–348. https://doi.org/10.1007/s00792-013-0520-1
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