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Article
Enhanced maltotetraose purity in industrial production by a sustainable bio-physical process
Maltotetraose (G4) consists of four glucose units linked by an α-1,4-glycosidic bond. This compound demonstrates remarkable versatility in food processing and exhibits specific physiological functions, suggest...
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Article
In-situ polymerization, colorization, and functionalization of amino-modified cotton fabrics with Catechol via horseradish peroxidase-hydrogen peroxide system
This article presented an innovative amino modification of cotton fabric using 2-chloro-4,6-diamino-1,3,5-triazine (CDATA, the intermediate of reactive dyes). The horseradish peroxidase enzyme (HRP)/H2O2 system w...
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Article
Dyeing and Functionalization of Wool Fabric with Alizarin Red S via Covalent Combination Catalyzed by Horseradish Peroxidase and Hydrogen Peroxide
Metal ion mordants are commonly used in the process of dyeing natural fabrics, such as cotton, wool, and silk, to improve their color fastness, but the use of metal salts results in toxic metal wastes which ca...
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Article
Engineering starch by enzymatic structure design for versatile applications in food industries: a critical review
As the second largest production material, starch has important value in textile, food, chemical and other fields. The shortcomings of natural starch can be solved, and its properties can be improved by modify...
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Article
Importance of C-Terminal Extension in Thermophilic 1,4-α-Glucan Branching Enzyme from Geobacillus thermoglucosidans STB02
By sequence comparison, the majority of 1,4-α-glucan-branching enzymes (GBEs) consist of an N-terminal carbohydrate-binding domain, a TIM-barrel catalytic domain, and a C-terminal all-beta domain. Among these ...
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Article
Insights into the thermostability and product specificity of a maltooligosaccharide-forming amylase from Bacillus stearothermophilus STB04
Analyze the thermostability, mode of action, and product specificity of a maltooligosaccharide-forming amylase from Bacillus stearothermophilus STB04 (Bst-MFA) from the biochemical and structural point of view.
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Article
Importance of Trp139 in the product specificity of a maltooligosaccharide-forming amylase from Bacillus stearothermophilus STB04
The maltooligosaccharide-forming amylase from Bacillus stearothermophilus STB04 (Bst-MFA) randomly cleaves the α-1,4 glycosidic linkages of starch to produce predominantly maltopentaose and maltohexaose. The thre...
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Article
Effects of emulsifier on the bonding performance and freeze–thaw stability of starch-based wood adhesive
In this study, different emulsifiers were used to improve the bonding performance and freeze–thaw stability of renewable starch-based wood adhesive. The improved bonding performance and freeze–thaw stability w...
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Article
Delayed supplementation of glycine enhances extracellular secretion of the recombinant α-cyclodextrin glycosyltransferase in Escherichia coli
The targeting of recombinant proteins for secretion to the culture medium of Escherichia coli presents significant advantages over cytoplasmic or periplasmic expression. However, a major barrier is inadequate sec...
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Article
Mutations at subsite −3 in cyclodextrin glycosyltransferase from Paenibacillus macerans enhancing α-cyclodextrin specificity
A major disadvantage of cyclodextrin production is the limited cyclodextrin product specificity of cyclodextrin glycosyltransferase (CGTase). Here, we described mutations of Asp372 and Tyr89 at subsite −3 in t...
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Article
γ-Cyclodextrin: a review on enzymatic production and applications
Cyclodextrins are cyclic α-1,4-glucans that are produced from starch or starch derivates using cyclodextrin glycosyltransferase (CGTase). The most common forms are α-, β-, and γ-cyclodextrins. This mini-review...
