Effect of additives on the thermostability ofBacillus stearothermophilus ?-amylase
- 1 August 1989
- journal article
- research article
- Published by Springer Nature in Biotechnology Letters
- Vol. 11 (8) , 541-544
- https://doi.org/10.1007/bf01040032
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
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- A reduced stabilityBacillus stearothermophilus ?-amylase for food applicationsBiotechnology Letters, 1988
- Purification and properties of a new, commercial, thermostableBacillus stearothermophilusα‐amylaseFood Biotechnology, 1988
- Thermal stability of proteins in the presence of poly(ethylene glycols)Biochemistry, 1987
- Alteration of immunological properties of bovine serum albumin by covalent attachment of polyethylene glycol.Journal of Biological Chemistry, 1977