Calcium and sodium ions synergistically enhance the thermostability of a maltooligosaccharide-forming amylase from Bacillus stearothermophilus STB04.
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DOI: 10.1016/j.foodchem.2019.01.023
Abstract: Maltooligosaccharide-forming amylases (MFAses) are promising tools for a variety of food industry applications because of their ability to hydrolyze starch into maltooligosaccharides. However, high thermostability is a key requirement for enzymes used in these applications.… read more here.
Keywords: maltooligosaccharide forming; thermostability; enhance thermostability; ca2 ... See more keywords