Effect of glycosylation and additional domains on the thermostability of a family 10 xylanase produced by thermopolyspora flexuosa

Applied and Environmental Microbiology

Volumn 76, Issue 1, 2010, Pages 356-360

  Anbarasan, Sasikala ^a   Jänis, Janne ^b   Paloheimo, Marja ^c   Laitaoja, Mikko ^b   Vuolanto, Minna ^c   Karimäki, Johanna ^a   Vainiotalo, Pirjo ^b   Leisola, Matti ^a   Turunen, Ossi ^a  

^a AALTO UNIVERSITY   (Finland)

^b UNIVERSITY OF EASTERN FINLAND   (Finland)

^c Roal Oy   (Finland)

Author keywords

[No Author keywords available]

Indexed keywords

CARBOHYDRATE BINDING MODULES; POLYHISTIDINE; STRUCTURAL FEATURE; XYLANASES;

CARBOHYDRATES; ESTERIFICATION;

GLYCOSYLATION;

ENDO 1,4 BETA XYLANASE;

AMINO ACID; CARBOHYDRATE; ENZYME ACTIVITY; FUNGUS; PH; SUBSTRATE;

ACTINOMYCETALES; ARTICLE; CHEMICAL STRUCTURE; CHEMISTRY; ENZYME STABILITY; ENZYMOLOGY; GENETICS; GLYCOSYLATION; HEAT; METABOLISM; PH; PROTEIN TERTIARY STRUCTURE;

ACTINOMYCETALES; ENDO-1,4-BETA XYLANASES; ENZYME STABILITY; GLYCOSYLATION; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; MODELS, MOLECULAR; PROTEIN STRUCTURE, TERTIARY;

THERMOPOLYSPORA FLEXUOSA;

EID: 76149145034     PISSN: 00992240     EISSN: 10985336     Source Type: Journal    
DOI: 10.1128/AEM.00357-09     Document Type: Article

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