Deletion of α-amylase genes via CRISPR/Cas9 decreases the side effects of hydrolysis towards nonreducing maltoheptaose preparation

Author:

Zheng LuhuaORCID,Li Mengli,Jiang Bo,Chen Jingjing,Zhang Tao

Funder

National Natural Science Foundation of China

Major Scientific and Technological Innovation Project of Shandong Province

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference36 articles.

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3. Characterization and stability studies on surfactant, detergent and oxidant stable α-amylase from marine haloalkaliphilic Saccharopolyspora sp. A9;Chakraborty;Journal of Molecular Catalysis B: Enzymatic,2011

4. On the molecular characteristics, compositional properties, and structural-functional mechanisms of maltodextrins: A review;Chronakis;Critical Reviews in Food Science and Nutrition,1998

5. Purification and characterization of the membrane-associated components of the maltose transport system from Escherichia coli;Davidson;Journal of Biological Chemistry,1991

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