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Long Chen

Jiangnan University - State Key Laboratory of Food Science and Technology

Wuxi

China

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A Novel Amylolytic Enzyme from Palaeococcus Ferrophilus with Malto-Oligosaccharide Forming Ability Belonging to GH13_20 Subfamily

Number of pages: 39 Posted: 27 Sep 2021
Hangyan Ji, Xiaoxiao Li, Tong Jiang, Qi Fang, Yuxiang Bai, Yuxiang Bai, Jie Long, Long Chen and Zhengyu Jin
Jiangnan University, Jiangnan University - State Key Laboratory of Food Science and Technology, Jiangnan University - State Key Laboratory of Food Science and Technology, Jiangnan University - State Key Laboratory of Food Science and Technology, Jiangnan UniversityJiangnan University - State Key Laboratory of Food Science and Technology, Jiangnan University - State Key Laboratory of Food Science and Technology, Jiangnan University - State Key Laboratory of Food Science and Technology and Jiangnan University - State Key Laboratory of Food Science and Technology
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amylolytic enzyme, catalytic charateristics, malto-oligosaccharides, Palaeococcus ferrophilus