Determinants factors and the strategies of improving thermostability of thermophilic α-amylase

doi:10.13652/j.issn.1003-5788.2018.09.002

Home > Archive>Volume 34, Issue 9, 2018 >6-10. DOI:10.13652/j.issn.1003-5788.2018.09.002

Determinants factors and the strategies of improving thermostability of thermophilic α-amylase
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                        10.13652/j.issn.1003-5788.2018.09.002
                    
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Affiliation:(1. School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; 2. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; 3. Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu 214122, China)
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Abstract:

This review clarified the microbial origin and properties of thermophilic α-amylase, and analyzed eight factors affecting their thermostability. The strategies to improve the thermostability of thermophilic α-amylase were proposed, which provided a reference for improving the thermostability technology of thermophilic α-amylase.

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李才明,陈双娣,顾正彪,等.嗜热α-淀粉酶热稳定性的决定因素及提高策略[J].食品与机械英文版,2018,34(9):6-10.

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Received:May 04,2018
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Online: March 17,2023
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