Production of a recombinant carrot antifreeze protein by Pichia pastoris GS115 and its cryoprotective effects on frozen dough properties and bread quality-Reference-Cited by-同舟云学术

Production of a recombinant carrot antifreeze protein by Pichia pastoris GS115 and its cryoprotective effects on frozen dough properties and bread quality

Published:2018-10 Issue: Volume:96 Page:543-550
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Liu Mei,Liang Ying,Zhang Hui^ORCID,Wu Gangcheng,Wang Li,Qian Haifeng,Qi Xiguang

Funder

National Natural Science Foundation of China

National Key Research and Development

National High Technology Research and Development Program 863

Publisher

Elsevier BV

Subject

Food Science

Reference45 articles.

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3. Thermostable multifunctional GH74 xyloglucanase from Myceliophthora thermophila: High-level expression in Pichia pastoris and characterization of the recombinant protein;Berezina;Applied Microbiology and Biotechnology,2017

4. Effect of frozen storage and freeze-thaw cycles on the rheological and baking properties of frozen doughs;Bhattacharya;Food Research International,2003

5. A rapid and sensitive method for the quantitation of microgram quantities of protein;Bradford;Analytical Biochemistry,1976

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