Glucoamylase isoenzymes tailoring through medium composition

Two major glucoamylase isoenzymes (GAI and GAII) have been identified in culture supernatants of Aspergillus awamori. It has been suggested that a stepwise degradation of a native enzyme during the fermentation by proteases and/or glucosidases results in the formation of isoenzymes that have differe...

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Veröffentlicht in:	Applied biochemistry and biotechnology 1997, Vol.63 (1), p.87-96
Hauptverfasser:	Silva, J.G. Jr. (Universidade Federal do Rio de Janeiro, Rio de Janeiro, RJ, Brasil.), Nascimento, H.J, Soares, V.F, Bon, E.P.S
Format:	Artikel
Sprache:	eng
Schlagworte:	Amino acids ASPERGILLUS AWAMORI Biological and medical sciences Biotechnology Carbohydrates Chromatofocusing Enzyme engineering Enzymes FERMENTACION FERMENTATION Fundamental and applied biological sciences. Psychology Gel filtration GLUCOAMILASA GLUCOAMYLASE Homogeneity Ions ISOENZIMAS ISOENZYME Isoenzymes Liquid chromatography Methods. Procedures. Technologies Production of selected enzymes Starch Substrate specificity Substrates
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