Enhancing the Thermostability of Α-L-rhamnosidase from Aspergillus Terreus and the Enzymatic Conversion of Rutin to Isoquercitrin by Adding Sorbitol

Lin Ge,Anna Chen,Jianjun Pei,Linguo Zhao,Xianying Fang,Gang Ding,Zhenzhong Wang,Wei Xiao,Feng Tang

BMC biotechnology（2017）

引用 40|浏览7

暂无评分

摘要

Thermally stable α-L-rhamnosidase with cleaving terminal α-L-rhamnose activity has great potential in industrial application. Therefore, it is necessary to find a proper method to improve the thermal stability of α-L-rhamnosidase.

查看译文

关键词

Thermostability,α-L-Rhamnosidase,Sorbitol,Enzymatic conversion

AI 理解论文

溯源树

样例

生成溯源树，研究论文发展脉络

Chat Paper

正在生成论文摘要