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Thermal stabilization of a chemically oriented modified pullulanase

✍ Scribed by P. Germain; J. S. Makaren; R. R. Crichton


Book ID
102768276
Publisher
John Wiley and Sons
Year
1988
Tongue
English
Weight
504 KB
Volume
32
Category
Article
ISSN
0006-3592

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Effects of reduced malto-oligosaccharide
✍ Shuichi Kusano; Shin-Ichiro Takahashi; Daisaburo Fujimoto; Yoshiyuki Sakano πŸ“‚ Article πŸ“… 1990 πŸ› Elsevier Science 🌐 English βš– 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