High pressure, thermal, and combined pressure-temperature stabilities of α-amylases from Bacillus species

Biotechnology and Bioengineering

Volumn 50, Issue 1, 1996, Pages 49-56

  Weemaes, C ^a   De Cordt, S ^a   Goossens, K ^a   Ludikhuyze, L ^a   Hendrickx, M ^a   Heremans, K ^a   Tobback, P ^a  

^a UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

Bacillus amyloliquefaciens amylase; Bacillus licheniformis amylase; Bacillus subtilis amylase; thermostability and pressure stability

Indexed keywords

ENZYME KINETICS; FOURIER TRANSFORM INFRARED SPECTROSCOPY; PRESSURE EFFECTS; THERMAL EFFECTS; THERMODYNAMIC STABILITY;

BACILLUS SUBTILIS; PRESSURE STABILITY; THERMOSTABILITY;

ENZYMES;

AMYLASE;

AMBIENT AIR; AMINO ACID COMPOSITION; ARTICLE; COVALENT BOND; ENZYME ACTIVITY; ENZYME CONFORMATION; ENZYME STABILITY; NONHUMAN; PRESSURE MEASUREMENT; PROTEIN DENATURATION; TEMPERATURE SENSITIVITY; THERMOSTABILITY;

EID: 0030570088     PISSN: 00063592     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1097-0290(19960405)50:1<49::AID-BIT6>3.0.CO;2-1     Document Type: Article

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