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

Disulfide Bond Engineering for Enhancing the Thermostability of the Maltotetraose-Forming Amylase from <i>Pseudomonas saccharophila</i> 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...

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Bibliographic Details
Main Authors: Yinglan Wang, Caiming Li, Xiaofeng Ban, Zhengbiao Gu, Yan Hong, Li Cheng, Zhaofeng Li
Format: Article
Language:English
Published: MDPI AG 2022-04-01
Series:Foods
Subjects:
maltotetraose-forming amylase
disulfide bond
thermostability
structural information
in silico tools
Online Access:https://www.mdpi.com/2304-8158/11/9/1207

Internet

https://www.mdpi.com/2304-8158/11/9/1207

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