Characterization of a thermostable κ‐carrageenase from a hot spring bacterium and plant protection activity of the oligosaccharide enzymolysis product-Reference-Cited by-同舟云学术

Characterization of a thermostable κ‐carrageenase from a hot spring bacterium and plant protection activity of the oligosaccharide enzymolysis product

Published:2018-10-30 Issue:4 Volume:99 Page:1812-1819
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Li Jiang¹^ORCID,Pan Aihong²,Xie Maisheng¹,Zhang Pingping³,Gu Xiaoqian¹

Affiliation:

1. Key Laboratory of Marine Bioactive Substances, The First Institute of Oceanography State Oceanic Administration Qingdao P. R. China

2. College of Chemical Engineering Qingdao University of Science and Technology Qingdao P. R. China

3. College of Biological Science and Engineering Hebei University of Science and Technology Shijiazhuang P. R. China

Funder

State Oceanic Administration

Shandong Province

Research and Development

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.9374

Reference46 articles.

1. Carrageenans: Biological properties, chemical modifications and structural analysis – A review

2. Low molecular weight derivatives of different carrageenan types and their antiviral activity

3. In vitro anti-influenza virus activity of a plant preparation from Geranium sanguineum L.

4. Preparation andIn Vivo. Antitumor Activity of κ-Carrageenan Oligosaccharides

5. Enzymatic preparation of κ-carrageenan oligosaccharides and their anti-angiogenic activity

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