Introduction of Raw Starch-Binding Domains into Bacillus subtilis α-Amylase by Fusion with the Starch-Binding Domain of Bacillus Cyclomaltodextrin Glucanotransferase

Benzer Materyaller

• Comparative Study of the Cyclization Reactions of Three Bacterial Cyclomaltodextrin Glucanotransferases
  Yazar:: Terada, Yoshinobu, ve diğerleri
  Baskı/Yayın Bilgisi: (2001)
• Characteristics of Two Forms of α-Amylases and Structural Implication
  Yazar:: Ohdan, Kohji, ve diğerleri
  Baskı/Yayın Bilgisi: (1999)
• Occurrence of an Affinity Site apart from the Active Site on the Raw-Starch-Digesting but Non-Raw-Starch-Adsorbable Bacillus subtilis 65 α-Amylase
  Yazar:: Hayashida, Shinsaku, ve diğerleri
  Baskı/Yayın Bilgisi: (1990)
• Alpha-Amylase Starch Binding Domains: Cooperative Effects of Binding to Starch Granules of Multiple Tandemly Arranged Domains
  Yazar:: Guillén, D., ve diğerleri
  Baskı/Yayın Bilgisi: (2007)
• New type of starch-binding domain: the direct repeat motif in the C-terminal region of Bacillus sp. no. 195 alpha-amylase contributes to starch binding and raw starch degrading.
  Yazar:: Sumitani, J, ve diğerleri
  Baskı/Yayın Bilgisi: (2000)