Thermostabilization of Bacillus amyloliquefaciens α-amylase by chemical cross-linking

Journal of Biotechnology

Volumn 123, Issue 4, 2006, Pages 434-442

  Habibi, Azadeh Ebrahim ^a   Khajeh, Khosro ^b   Naderi Manesh, Hossein ^b   Ranjbar, Bijan ^b   Nemat Gorgani, Mohsen ^a,c  

^a UNIVERSITY OF TEHRAN   (Iran)

^b TARBIAT MODARES UNIVERSITY   (Iran)

^c STANFORD UNIVERSITY SCHOOL OF MEDICINE   (United States)

Author keywords

Amylase; Aggregation; Chemical cross linking; Deamidation; Hydrophobicity; Thermostability

Indexed keywords

AGGLOMERATION; CROSSLINKING; ESTERS; HYDROPHOBICITY; MOLECULAR DYNAMICS; PROTEINS; THERMODYNAMIC STABILITY;

Α-AMYLASE; CHEMICAL CROSS-LINKING; DEAMIDATION; THERMOSTABILITY;

BACTERIOLOGY;

AMYLASE; ENZYME; ETHYLENE GLYCOL; ETHYLENE GLYCOL BIS(SUCCINIC ACID N HYDROXYSUCCINIMIDE ESTER); LYSINE; UNCLASSIFIED DRUG;

ARTICLE; BACILLUS AMYLOLIQUEFACIENS; CIRCULAR DICHROISM; CROSS LINKING; DEAMINATION; FLUORESCENCE; HYDROPHOBICITY; KINETICS; NONHUMAN; PRIORITY JOURNAL; PROTEIN AGGREGATION; PROTEIN STRUCTURE; RIGIDITY; THERMOSTABILITY;

ALPHA-AMYLASE; BACILLUS; CROSS-LINKING REAGENTS; ENZYME STABILITY; HEAT; LYSINE; PROTEIN STRUCTURE, TERTIARY;

BACILLUS AMYLOLIQUEFACIENS;

EID: 33646518109     PISSN: 01681656     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jbiotec.2005.12.017     Document Type: Article

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