Effect of Key Amino Acid Residues in the Conserved Regions of Thermoacidiphilic Type III Pullulan Hydrolase TK-PUL on Its Catalytic Properties
ZENG Jing, HE Chukuo, GUO Jianjun, HOU Anwei, NIE Junhui, YUAN Lin
(1. Institute of Microbiology, Jiangxi Academy of Sciences, Nanchang 330096, China; 2. College of Food Science and Engineering, Hainan University, Haikou 570228, China)
ZENG Jing, HE Chukuo, GUO Jianjun, HOU Anwei, NIE Junhui, YUAN Lin. Effect of Key Amino Acid Residues in the Conserved Regions of Thermoacidiphilic Type III Pullulan Hydrolase TK-PUL on Its Catalytic Properties[J]. FOOD SCIENCE, 2022, 43(22): 113-120.