Properties of the Amylase from Halobacterium halobium
Halobacterium halobium amylase had optimal activity at pH 6.4 to 6.6 in sodium β-glycerophosphate buffer containing 0.05% NaCl at 55 C; Ca(2+) was not required. End products from amylose were maltose, maltotriose, and glucose. The amylase, which was devoid of transglucosylase activity, had a multich...
שמור ב:
| הוצא לאור ב: | J Bacteriol |
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| Principais autores: | , |
| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
American Society for Microbiology (ASM)
1970
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| נושאים: | |
| גישה מקוונת: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC248251/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/5473913/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/jb.104.1.601-603.1970 |
| תגים: |
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