Inny tytuł:

Evaluation of Thermus ruher as a source of thermostable a-glucosidase useful for production of glucose syrups

Wydawca:

Committee on Biotechnology PAS ; Institute of Bioorganic Chemistry PAS

Opis:

prace eksperymentalne

Abstrakt:

Thermus ruber produces a-glucosidase detected in the crude extract of cell proteins. This enzyme exhibits optimum activity at 65°C and pH 6,0. The enzyme was stable within a range of pH 5.5 to 8.0 and in 65°C for 60 min. The rate of p-nitrophenol-a-D-glucopyranoside cleavage was higher than that for maltose. With maltotetraose, maltopentaose and maltohexaose, the hydrolysis rate decreased with increasing the molecular weight of the substrate. Our data suggest that the starch converting process could be improved using a-glucosidase from Thermus ruber.

Czasopismo/Seria/cykl:

Biotechnologia, vol.85, 2 (2009)-.

Tom:

85

Zeszyt:

2

Strona pocz.:

134

Strona końc.:

146

Szczegółowy typ zasobu:

Article

Format:

application/pdf

Identyfikator zasobu:

0860-7796 ; oai:rcin.org.pl:72129

Źródło:

Library of Institute of Bioorganic Chemistry PAS

Język:

pol

Język streszczenia:

eng

Zakres czasowy:

2009

Prawa:

Creative Commons Attribution BY-SA 4.0 license

Zasady wykorzystania:

Copyright-protected material. [CC BY-SA 4.0] May be used within the scope specified in Creative Commons Attribution BY-SA 4.0 license, full text available at:

Digitalizacja:

Institute of Bioorganic Chemistry of the Polish Academy of Science

Lokalizacja oryginału:

Institute of Bioorganic Chemistry of the Polish Academy of Science

Dofinansowane ze środków:

Operational Program Digital Poland, 2014-2020, Measure 2.3: Digital accessibility and usefulness of public sector information; funds from the European Regional Development Fund and national co-financing from the state budget.

Dostęp:

Open