ArticleFoods (Basel, Switzerland)2022
Disulfide Bond Engineering for Enhancing the Thermostability of the Maltotetraose-Forming Amylase from
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Overcoming cellular secretion bottlenecks: advanced secretion engineering and molecular tailoring for next-generation microbial α-amylases with enhanced industrial performance.World journal of microbiology & biotechnology · 2026Review
- α-Amylase: Its Structure, Molecular Modification, and Application in the Food Field.Foods (Basel, Switzerland) · 2026Review
- Article
- Structural and Functional Characterization of Obesumbacterium proteus Phytase: A Comprehensive In-Silico Study.Molecular biotechnology · 2025Article
- High-Level Expression and Biochemical Characterization of a Maltotetraose Amylase in Pichia pastoris X-33 for Maltotetraose Production.Applied biochemistry and biotechnology · 2024Article
- Alteration of Chain-Length Selectivity and Thermostability ofApplied and environmental microbiology · 2023Article
Corrections and comments
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Authors and funding
7 authors.
Funding
Abstract
Maltooligosaccharides are a novel type of functional oligosaccharides with potential applications in food processing and can be produced by glycosyl hydrolases hydrolyzing starch. However, the main obstacle in industrial applications is the balance between the high temperature of the process and the stability of enzymes. In this study, based on the structural information and in silico tools (DSDBASE-MODIP, Disulfide by Design2 and FoldX), two disulfide bond mutants (A211C-S214C and S409C-Q412C) of maltotetraose-forming amylase from
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Registered trials
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