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Expression and characterization of thermostable glycogen branching enzyme from Geobacillus mahadia Geo-05
The glycogen branching enzyme (EC 2.4.1.18), which catalyses the formation of α-1,6-glycosidic branch points in glycogen structure, is often used to enhance the nutritional value and quality of food and beverages. In order to be applicable in industries, enzymes that are stable and active at high te...
Guardat en:
| Publicat a: | PeerJ |
|---|---|
| Autors principals: | , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
PeerJ Inc.
2016
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5144683/ https://ncbi.nlm.nih.gov/pubmed/27957389 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.7717/peerj.2714 |
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