Art

J-GLOBAL ID：202002218196741074   Reference number：20A1730929

Citraconylation and maleylation on the catalytic and thermodynamic properties of raw starch saccharifying amylase from Aspergillus carbonarius

Aspergillus carbonarius由来の生澱粉糖化アミラーゼの触媒および熱力学特性におけるシトラコニル化およびマレイル化【JST・京大機械翻訳】

Author (5)： Nwagu Tochukwu Nwamaka (Department of Microbiology, Faculty of Biological Sciences, University of Nigeria Nsukka, Nigeria) ,  Aoyagi Hideki (Life Sciences and Bioengineering, Graduate School of Life and Environmental Sciences, University of Tsukuba, Japan) ,  Okolo Bartholomew (Department of Microbiology, Faculty of Biological Sciences, University of Nigeria Nsukka, Nigeria) ,  Moneke Anene (Department of Microbiology, Faculty of Biological Sciences, University of Nigeria Nsukka, Nigeria) ,  Yoshida Shigeki (Life Sciences and Bioengineering, Graduate School of Life and Environmental Sciences, University of Tsukuba, Japan)
Material： Heliyon
Volume： 6  Issue： 7  Page： Null  Publication year： 2020 
JST Material Number： W3098A  ISSN： 2405-8440  Document type： Article
Article type： 原著論文  Country of issue： Netherlands (NLD)  Language： ENGLISH (EN)

Abstract/Point： Amylase capable of raw starch ...

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Thesaurus term： free energy ,  enthalpy ,  Entropy ,  activation energy ,  *Thermodynamics ,  Half-Life ,  enzyme ,  *amylase ,  Digestion ,  *Starch ,  enzyme kinetics ,  Acylation ,  potato starch ,  enzyme deactivation ,  *raw starch

Author keywords (4)： Biotechnology ,  Raw starch digesting amylase ,  Chemical modification ,  Acetylation

JST classification (3)： Enzyme in general  (EB09010D) ,  Microbial enzyme production  (FK03030L) ,  Polysaccharides  (CF10054P)

Terms in the title (5)： Aspergillus ,  生澱粉 ,  糖化アミラーゼ ,  触媒 ,  熱力学特性