Effect of temperature, pH and storage time on the stability of an extracellular fructosyltransferase from Aspergillus oryzae IPT-301

Autor: Maria Beatriz Pregnolato de Oliveira Silva, Daniela Abdal, José Pedro Zanetti Prado, Giancarlo de Souza Dias, Sergio Andres Villalba Morales, Michelle da Cunha Abreu Xavier, Alex Fernando de Almeida, Elda Sabino da Silva, Alfredo Eduardo Maiorano, Rafael Firmani Perna

Publikováno v: Brazilian Journal of Food Technology, Vol 24 (2021)

Abstract In this work, it was determined the influence of temperature, pH and storage time on the enzymatic activity and stability of an extracellular fructosyltransferase (FTase E.C.2.4.1.9) from Aspergillus oryzae IPT-301 produced by submerged ferm

Externí odkaz: https://doaj.org/article/6f5b93a00559475187adcb5e05f9be5b

Insights into the Structure of the Highly Glycosylated Ffase from Rhodotorula dairenensis Enhance Its Biotechnological Potential

Autor: Elena Jiménez-Ortega, Egle Narmontaite, Beatriz González-Pérez, Francisco J. Plou, María Fernández-Lobato, Julia Sanz-Aparicio

Publikováno v: International Journal of Molecular Sciences; Volume 23; Issue 23; Pages: 14981

17 pags., 5 figs., 1 tab. -- This article belongs to the Special Issue Protein Structure and Function in Microorganisms
Rhodotorula dairenensis β-fructofuranosidase is a highly glycosylated enzyme with broad substrate specificity that catalyzes

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cae577a13bb08247c687a7b830362de6
https://api.elsevier.com/content/abstract/scopus_id/85143688749

Effect of temperature, pH and storage time on the stability of an extracellular fructosyltransferase from Aspergillus oryzae IPT-301

Autor: Michelle da Cunha Abreu Xavier, Rafael Firmani Perna, Maria Beatriz Pregnolato de Oliveira Silva, Elda Sabino da Silva, Giancarlo de Souza Dias, Alfredo Eduardo Maiorano, Sergio Andres Villalba Morales, Alex Fernando de Almeida, José Pedro Zanetti Prado, Daniela Abdal

Publikováno v: Brazilian Journal of Food Technology, Volume: 24, Article number: e2020283, Published: 16 JUL 2021
Brazilian Journal of Food Technology v.24 2021
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology, Vol 24 (2021)

In this work, it was determined the influence of temperature, pH and storage time on the enzymatic activity and stability of an extracellular fructosyltransferase (FTase E.C.2.4.1.9) from Aspergillus oryzae IPT-301 produced by submerged fermentation.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fcf3aa94eaf56d094de24ff6abd1947b
https://doi.org/10.1590/1981-6723.28320

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