Calcium and sodium ions synergistically enhance the thermostability of a maltooligosaccharide-forming amylase from Bacillus stearothermophilus STB04.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
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
Structure-Based Engineering of a Maltooligosaccharide-forming Amylase to Enhance Product Specificity.
Sign Up to like & getrecommendations! Published in 2020 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.9b07234
Abstract: Maltooligosaccharide-forming amylases (MFAses) are promising tools for a variety of food industry applications because they convert starch into functional maltooligosaccharides. The MFAse from Bacillus stearothermophilus STB04 (BstMFAse) is a thermostable enzyme that preferentially produces maltopentaose… read more here.
Keywords: maltooligosaccharide forming; structure based; product specificity; specificity ... See more keywords