Stability and Thermodynamic Attributes of Starch Hydrolyzing α‐Amylase of Anoxybacillus rupiensis TS‐4-Reference-Cited by-同舟云学术

Stability and Thermodynamic Attributes of Starch Hydrolyzing α‐Amylase of Anoxybacillus rupiensis TS‐4

Published:2019-10-30 Issue:1-2 Volume:72 Page:1900105
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch ‐ Stärke

Author:

Kikani Bhavtosh A.¹²^ORCID,Kourien Susen¹,Rathod Upasna²

Affiliation:

1. Department of Biological SciencesP.D. Patel Institute of Applied SciencesCharotar University of Science and Technology Changa 388 421 Gujarat India

2. Department of MicrobiologyM. & N. Virani Science College Rajkot 360 005 Gujarat India

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/star.201900105

Reference48 articles.

1. Extremophiles as a source of novel enzymes for industrial application

2. Microbial α-amylases: a biotechnological perspective

3. The optimized production, purification, characterization, and application in the bread making industry of three acid‐stable alpha‐amylases isoforms from a new isolated Bacillus subtilis strain US586

Cited by 22 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Expression optimization and characterization of a novel amylopullulanase from the thermophilic Cohnella sp. A01;International Journal of Biological Macromolecules;2024-11

2. Detergent-resistant α-amylase derived from Anoxybacillus karvacharensis K1 and its production based on whey;Scientific Reports;2024-06-03

3. Optimization of newly isolated Bacillus cereus α-amylase production using orange peels and crab shells and application in wastewater treatment;3 Biotech;2024-03-22

4. Evaluation of the efficiency of thermostable l-asparaginase from B. licheniformis UDS-5 for acrylamide mitigation during preparation of French fries;World Journal of Microbiology and Biotechnology;2024-02-12

5. Challenges and prospects of microbial α-amylases for industrial application: a review;World Journal of Microbiology and Biotechnology;2023-12-20