Disulfide Bond Engineering for Enhancing the Thermostability of the Maltotetraose-Forming Amylase from Pseudomonas saccharophila STB07

Maltooligosaccharides are a novel type of functional oligosaccharides with potential applications in food processing and can be produced by glycosyl hydrolases hydrolyzing starch. However, the main obstacle in industrial applications is the balance between the high temperature of the process and the...

Full description

Saved in:
Bibliographic Details
Published in:Foods 2022-04, Vol.11 (9), p.1207
Main Authors: Wang, Yinglan, Li, Caiming, Ban, Xiaofeng, Gu, Zhengbiao, Hong, Yan, Cheng, Li, Li, Zhaofeng
Format: Article
Language:English
Subjects:
Amylases
Chemical bonds
disulfide bond
Disulfide bonds
Food processing
Food science
Glycosidases
Glycosyl hydrolase
High temperature
in silico tools
Industrial applications
Maltotetraose
maltotetraose-forming amylase
Molecular dynamics
Mutants
Mutation
Oligosaccharides
Plasmids
Pseudomonas
Software
structural information
Thermal stability
thermostability
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!