A feruloyl esterase (FAE) characterized by relatively high thermostability from the edible mushroom russula virescens

Applied Biochemistry and Biotechnology

Volumn 172, Issue 2, 2014, Pages 993-1003

  Wang, Li ^a   Zhang, Rui ^a   Ma, Zengqiang ^a   Wang, Hexiang ^a   Ng, Tzibun ^b  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b Prince of Wales Hospital   (Hong Kong)

Author keywords

Characterization; Edible mushroom; Feruloyl esterase (FAE); Purification; Russula virescens

Indexed keywords

AGARICALES; AMINO ACID SEQUENCE; CARBOXYLIC ESTER HYDROLASES; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CHROMATOGRAPHY, ION EXCHANGE; COUMARIC ACIDS; ELECTROPHORESIS, POLYACRYLAMIDE GEL; ENZYME STABILITY; HYDROGEN-ION CONCENTRATION; IONS; KINETICS; METALS; MOLECULAR WEIGHT; SUBSTRATE SPECIFICITY; TEMPERATURE;

EID: 84894437047     PISSN: 02732289     EISSN: 15590291     Source Type: Journal    
DOI: 10.1007/s12010-013-0536-0     Document Type: Article

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