His-Tag 对在大肠杆菌中生产的 B. Subtilis US572 α 淀粉酶生化特性的影响：重组酶在面包制作中的应用

IF 1.8 4区农林科学 Q4 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Food Biotechnology Pub Date : 2024-06-06 DOI:10.1080/08905436.2024.2345768

Karima Salem, Fatma Elgharbi, Hajer Ben Hlima, Othman A. Alghamdi, Massimiliano Perduca, Adel Sayari, Aïda Hmida-Sayari

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引用次数: 0

摘要

将编码枯草芽孢杆菌α-淀粉酶的基因克隆到 pET-21a (+)中。重组酶的表达水平是原生酶表达水平的 10.7 倍（0.13 mg m...

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His-Tag Effect on Biochemical Properties of B. Subtilis US572 α-Amylase Produced in E. coli: Application of the Recombinant Enzyme in Breadmaking

The gene encoding Bacillus subtilis α-amylase was cloned into pET-21a (+). The expression level of the recombinant enzyme was 10.7-fold higher than the expression level of the native one (0.13 mg m...

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来源期刊

Food Biotechnology 工程技术-生物工程与应用微生物

CiteScore

3.80

自引率

0.00%

发文量

审稿时长

>12 weeks

期刊介绍： Food Biotechnology is an international, peer-reviewed journal that is focused on current and emerging developments and applications of modern genetics, enzymatic, metabolic and systems-based biochemical processes in food and food-related biological systems. The goal is to help produce and improve foods, food ingredients, and functional foods at the processing stage and beyond agricultural production. Other areas of strong interest are microbial and fermentation-based metabolic processing to improve foods, food microbiomes for health, metabolic basis for food ingredients with health benefits, molecular and metabolic approaches to functional foods, and biochemical processes for food waste remediation. In addition, articles addressing the topics of modern molecular, metabolic and biochemical approaches to improving food safety and quality are also published. Researchers in agriculture, food science and nutrition, including food and biotechnology consultants around the world will benefit from the research published in Food Biotechnology. The published research and reviews can be utilized to further educational and research programs and may also be applied to food quality and value added processing challenges, which are continuously evolving and expanding based upon the peer reviewed research conducted and published in the journal.