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A novel maltooligosaccharide-forming amylase from Bacillus stearothermophilus

  • Published:2019-08 Issue: Volume:30 Page:100415
  • ISSN:2212-4292
  • Container-title:Food Bioscience
  • language:en
  • Short-container-title:Food Bioscience

Author:

Wang Yinglan,Pan Sihui,Jiang Zihang,Liu Siyu,Feng Yan,Gu Zhengbiao,Li Caiming,Li Zhaofeng

Funder

National Natural Science Foundation of China

National Key R&D Program of China

Fundamental Research Funds for the Central Universities

National First-class Discipline Program of Food Science and Technology

National Innovation and Entrepreneurship Training Program for College Students

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference30 articles.

1. Amylases and their applications;Aiyer;African Journal of Biotechnology,2005

2. Purification and sequence analysis of the atypical maltohexaose-forming α-amylase of the B. stearothermophilus US100;Ali;Enzyme and Microbial Technology,2001

3. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding;Bradford;Analytical Biochemistry,1976

4. Induction of differentiation of small intestinal enterocyte cells by maltooligosaccharides;Chegeni;The FASEB Journal,2010

5. Characterisation of three starch degrading enzymes: Thermostable α-amylase, maltotetraogenic and maltogenic α-amylases;Derde;Food Chemistry,2012
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