[Review] Analysis of Newly Discovered α-Glucosidases from Aspergillus Spiecies
Author:
Affiliation:
1. Research Center for Fundamental Technologies, Showa Sangyo Co., Ltd.
Publisher
The Japanese Society of Applied Glycoscience
Subject
General Medicine
Link
https://www.jstage.jst.go.jp/article/bag/10/3/10_180/_pdf
Reference16 articles.
1. 1) M. Okuyama, W. Saburi, H. Mori, and A. Kimura: α-Glucosidases and α-1,4-glucan lyases: structures, functions, and physiological actions. Cellular and Molecular Life Sciences, 73, 2727-2751 (2016).
2. 2) T. Nakakuki: Present status and future prospects of functional oligosaccharide development in Japan. Journal of Applied Glycoscience, 52, 267-271 (2005).
3. 3) 山本健,海野剛裕,菅原正義,合田敏尚:ニゲロースおよびニゲロシルマルトオリゴ糖含有シラップの特性.Journal of Applied Glycoscience, 46, 475-482 (1999).
4. 4) 中西泰介:イソマルトオリゴ糖の物性改善機能と生理機能について.食品工業,49, 47-56 (2006).
5. 5) J.H. Pazur and D. French: The action of transglucosidase of Aspergillus oryzae on maltose. Journal of Biological Chemistry, 196, 265-272 (1952).
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