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Properties of a thermostable 4Fe-ferredoxin from the hyperthermophilic bacterium Thermotoga maritima

✍ Scribed by Jenny M. Blamey; Swarnalatha Mukund; Michael W.W. Adams


Book ID
109320146
Publisher
John Wiley and Sons
Year
1994
Tongue
English
Weight
361 KB
Volume
121
Category
Article
ISSN
0378-1097

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## Abstract In the industrial processing of starch for sugar syrup and ethanol production, a liquefaction step is involved where starch is initially solubilized at high temperature and partially hydrolyzed with a thermostable and thermoactive α‐amylase. Most amylases require calcium as a cofactor f