Engineered Folding and Secretion for Expression Improvement of α‐Amylase in Komagataella Phaffii
ABSTRACT α‐Amylase is the second most widely produced enzyme globally, with diverse applications in the fields of food, pharmaceutical, bioenergy, papermaking, etc. However, natural α‐amylase often fails to withstand the extreme conditions encountered in industrial processes, such as low pH and high...
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| Autores principales: | , , , , , |
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| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
Wiley
2025-03-01
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| Colección: | Food Bioengineering |
| Materias: | |
| Acceso en línea: | https://doi.org/10.1002/fbe2.70005 |
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