A Structural Factor Responsible for Substrate Recognition by Bacillus sp. GL1 Xanthan Lyase that Acts Specifically on Pyruvated Side Chains of Xanthan,-Reference-Cited by-同舟云学术

A Structural Factor Responsible for Substrate Recognition by Bacillus sp. GL1 Xanthan Lyase that Acts Specifically on Pyruvated Side Chains of Xanthan,

Published:2006-12-29 Issue:3 Volume:46 Page:781-791
ISSN:0006-2960
Container-title:Biochemistry
language:en
Short-container-title:Biochemistry

Author:

Maruyama Yukie¹,Mikami Bunzo¹,Hashimoto Wataru¹,Murata Kousaku¹

Affiliation:

1. Laboratory of Basic and Applied Molecular Biotechnology, Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Uji, Kyoto 611-0011, Japan, and Laboratory of Applied Structural Biology, Division of Applied Life Science, Graduate School of Agriculture, Kyoto University, Uji, Kyoto 611-0011, Japan

Publisher

American Chemical Society (ACS)

Subject

Biochemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/bi0619775

Reference46 articles.

1. High-resolution Crystal Structure of Arthrobacter aurescens Chondroitin AC Lyase: An Enzyme–Substrate Complex Defines the Catalytic Mechanism

2. Crystal Structure of Bacillus sp. GL1 Xanthan Lyase Complexed with a Substrate: Insights into the Enzyme Reaction Mechanism

Cited by 18 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. Xanthan: enzymatic degradation and novel perspectives of applications;Applied Microbiology and Biotechnology;2024-02-21

2. Temperature/salt tolerance and oil recovery of xanthan gum solution enhanced by surface-modified nanosilicas;Petroleum Science;2023-02

3. A review of the enzymatic, physical, and chemical modification techniques of xanthan gum;International Journal of Biological Macromolecules;2021-09

4. Synergy of microbial polysaccharides and branched-preformed particle gel on thickening and enhanced oil recovery;Chemical Engineering Science;2019-11

5. Rheological behaviors of microbial polysaccharides with different substituents in aqueous solutions: Effects of concentration, temperature, inorganic salt and surfactant;Carbohydrate Polymers;2019-09