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Influence of Calcium Ions on the Thermal Characteristics of α-amylase from Thermophilic Anoxybacillus sp. GXS-BL
BACKGROUND: α-Amylases are starch-degrading enzymes and used widely, the study on thermostability of α-amylase is a central requirement for its application in life science and biotech-nology. OBJECTIVE: In this article, our motivation is to study how the effect of Ca2+ ions on the structure and ther...
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| Izdano u: | Protein Pept Lett |
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| Glavni autori: | , , , , , , , , |
| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Bentham Science Publishers
2019
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| Teme: | |
| Online pristup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6416487/ https://ncbi.nlm.nih.gov/pubmed/30652633 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.2174/0929866526666190116162958 |
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