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Characterization of a New Class of Thermophilic Pullulanases from Bacillus acidopullulyticus

✍ Scribed by MARTIN SChülein; BIRGITTE HØJER-PEDERSEN

Book ID
118721916
Publisher
John Wiley and Sons
Year
1984
Tongue
English
Weight
127 KB
Volume
434
Category
Article
ISSN
0890-6564

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Effects of reduced malto-oligosaccharide
Effects of reduced malto-oligosaccharides on the thermal stability of pullulanase from Bacillus acidopullulyticus
✍ Shuichi Kusano; Shin-Ichiro Takahashi; Daisaburo Fujimoto; Yoshiyuki Sakano 📂 Article 📅 1990 🏛 Elsevier Science 🌐 English ⚖ 457 KB

We investigated the effects of the reduced malto-oligosaccharides, D-glucitol (G1-OH), maltitol (G2-OH), maltotriitol (G3-OH), maltotetraitol (G4-OH), and maltopentaitol (G5-OH) on the thermal stability of Bacillus acidopullulyticus pullulanase (EC 3.2.1.41). The thermal stability depended on the co