Improvement of phytase thermostability by using sorghum liquor wastes supplemented with starch

Biotechnology Letters

Volumn 23, Issue 5, 2001, Pages 331-333

  Chen, Chang Chih ^a   Hunag, Ching Tsan ^a   Cheng, Kou Joan ^b  

^a NATIONAL TAIWAN UNIVERSITY   (Taiwan)

^b AGRICULTURAL BIOTECHNOLOGY RESEARCH CENTER   (Taiwan)

Author keywords

Phytase; Sorghum liquor wastes; Starch; Thermostability

Indexed keywords

PHYTASE; STARCH;

ARTICLE; ENZYME ACTIVITY; SORGHUM; THERMOSTABILITY;

EID: 0035127555     PISSN: 01415492     EISSN: None     Source Type: Journal    
DOI: 10.1023/A:1005664420037     Document Type: Article

References (9)

1. A novel staining method for detecting phytase activity
2. Factors enhancing protein thermostability
3. Thermostabilization of proteins by diglycerol phosphate, a new compatible solute from the hyperthermophile Archaeoglobus fulgidus
4. Production of thermostable amylolytic enzymes by Thermococcuss hydrothermalis
5. Effect of immobilization on pH and thermal stability of Aspergillus ficnam phytase
6. Comparative thermostability of glucose dehydrogenase from Haloferax mediterranei. Effects of salts and polyols
7. Engineering a disulfide bond in recombinant manganese peroxidase results in increased thermostability
8. Protein themostabilization by proline substitutions
9. Immobilization of Aspergillus ficuum extracellular phytase on Fractogel