Separation, biochemical characterization and salt‐tolerant mechanisms of alkaline protease from Aspergillus oryzae-Reference-Cited by-同舟云学术

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Separation, biochemical characterization and salt‐tolerant mechanisms of alkaline protease from Aspergillus oryzae

Published:2019-02-19 Issue:7 Volume:99 Page:3359-3366
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Gao Xianli¹,Yin Yiyun¹,Yan Jingkun¹^ORCID,Zhang Junke¹,Ma Haile¹^ORCID,Zhou Cunshan¹^ORCID

Affiliation:

1. School of Food and Biological EngineeringJiangsu University Zhenjiang China

Funder

Jiangsu Science and Technology Department

Jiangsu University

Six Talent Peaks Project in Jiangsu Province

China Postdoctoral Science Foundation

National Natural Science Foundation of China

Publisher

Wiley

Subject

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

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.9553

Reference28 articles.

1. Effects of solid-state fermentation and proteolytic hydrolysis on defatted soybean meal

2. Production of the natural iron chelator deferriferrichrysin from Aspergillus oryzae and evaluation as a novel food-grade antioxidant

3. Enzymatic characterization of a novel Xaa-Pro aminopeptidase XpmA from Aspergillus oryzae expressed in Escherichia coli

4. A Novel Glutamyl (Aspartyl)-Specific Aminopeptidase A from Lactobacillus delbrueckii with Promising Properties for Application

5. Comparative genomic analysis of Aspergillus oryzae strains 3.042 and RIB40 for soy sauce fermentation

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1. A hyperstable, low-salt adapted protease from halophilic archaeon with potential applications in salt-fermented foods;Food Research International;2024-09

2. Release of CM‐12 from A2‐type casein by the cleavage of Ser–Leu–Xaa at the C‐terminus using Aspergillus oryzae alkaline protease;Journal of the Science of Food and Agriculture;2024-07-11

3. Inactivation mechanisms on pectin methylesterase by high pressure processing combined with its recombinant inhibitor;Food Chemistry;2024-07

4. Starter molds and multi-enzyme catalysis in koji fermentation of soy sauce brewing: A review;Food Research International;2024-05

5. Enhanced production of alkaline protease enzyme by mutated Aspergillus oryzae developed by random mutagenesis;Pakistan Journal of Botany;2024-04-25

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