Determinants factors and the strategies of improving thermostability of thermophilic α-amylase

Authors

LI Caiming, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu 214122, China
CHEN Shuangdi, State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
GU Zhengbiao, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu 214122, China
HONG Yan, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu 214122, China
CHENG Li, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu 214122, China
LI Zhaofeng, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu 214122, China

Abstract

This review clarified the microbial origin and properties of thermophilic α-amylase, and analyzed eight factors affecting their thermostability. The strategies to improve the thermostability of thermophilic α-amylase were proposed, which provided a reference for improving the thermostability technology of thermophilic α-amylase.

Publication Date

9-28-2018

First Page

6

Last Page

10

DOI

10.13652/j.issn.1003-5788.2018.09.002

Recommended Citation

Caiming, LI; Shuangdi, CHEN; Zhengbiao, GU; Yan, HONG; Li, CHENG; and Zhaofeng, LI (2018) "Determinants factors and the strategies of improving thermostability of thermophilic α-amylase," Food and Machinery: Vol. 34: Iss. 9, Article 2.
DOI: 10.13652/j.issn.1003-5788.2018.09.002
Available at: https://www.ifoodmm.cn/journal/vol34/iss9/2

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