His-Tag Effect on Biochemical Properties of <i>B. Subtilis</i> US572 α-Amylase Produced in <i>E. coli</i> : Application of the Recombinant Enzyme in Breadmaking-Reference-Cited by-同舟云学术

His-Tag Effect on Biochemical Properties of B. Subtilis US572 α-Amylase Produced in E. coli : Application of the Recombinant Enzyme in Breadmaking

Published:2024-04-02 Issue:2 Volume:38 Page:134-158
ISSN:0890-5436
Container-title:Food Biotechnology
language:en
Short-container-title:Food Biotechnology

Author:

Salem Karima¹,Elgharbi Fatma¹,Ben Hlima Hajer²,Alghamdi Othman A.³,Perduca Massimiliano⁴,Sayari Adel³⁵,Hmida-Sayari Aïda¹

Affiliation:

1. Laboratoire de Biotechnologie Microbienne et d’Ingénierie des Enzymes (LBMIE), Centre de Biotechnologie de Sfax (CBS), University of Sfax, Sfax, Tunisia

2. Unité de Biotechnologie des Algues, ENIS, University of Sfax, Sfax, Tunisia

3. Department of Biological Sciences, College of Science, University of Jeddah, Jeddah, Saudi Arabia

4. Biocrystallography and Nanostructure Laboratory, Department of Biotechnology, University of Verona-Italy, Verona, Italy

5. Laboratoire de Biochimie et de Génie Enzymatique des Lipases, ENIS, University of Sfax, Sfax, Tunisia

Funder

Ministry of Higher Education and Scientific Research

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/08905436.2024.2345768

Reference58 articles.

1. Production of a novel α-amylase by Bacillus atrophaeus NRC1 isolated from honey: Purification and characterization

2. Improving Bread Quality with the Application of a Newly Purified Thermostable α-Amylase from Rhizopus oryzae FSIS4

3. A note on the use of dinitrosalicylic acid for determining the products of enzymatic reactions

4. Use of enzymes to minimize the rheological dough problems caused by high levels of damaged starch in starch-gluten systems

5. Use of alpha-amylase and amyloglucosidase combinations to minimize the bread quality problems caused by high levels of damaged starch