Simultaneous improvement of thermostability and maltotriose-forming ability of a fungal α-amylase for bread making by directed evolution-Reference-Cited by-同舟云学术

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Simultaneous improvement of thermostability and maltotriose-forming ability of a fungal α-amylase for bread making by directed evolution

Published:2024-04 Issue: Volume:264 Page:130481
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Wang Yu-chuan,Ma Jun-wen,Liu Hai-jie,Jiang Zheng-qiang,Li Yan-xiao

Funder

China Agricultural University

Publisher

Elsevier BV

Reference40 articles.

1. A review of bread qualities and current strategies for bread bioprotection: flavor, sensory, rheological, and textural attributes;Dong;Compr. Rev. Food Sci. Food Saf.,2021

2. Bread staling: updating the view;Fadda;Compr. Rev. Food Sci. Food Saf.,2014

3. Improvers and functional ingredients in whole wheat bread: a review of their effects on dough properties and bread quality;Tebben;Trends Food Sci. Technol.,2018

4. Overcoming bread quality decay concerns: main issues for bread shelf life as a function of biological leavening agents and different extra ingredients used in formulation. A review;Taglieri;J. Sci. Food Agric.,2021

5. A review of the microbio- logical aspect of alpha-amylase production;Hussain;Int. J. Agric. Biol.,2013

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1. Multistrategy Engineering of an Inulosucrase to Enhance the Activity and Thermostability for Efficient Production of Microbial Inulin;Journal of Agricultural and Food Chemistry;2024-08-01

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