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Introduction of Raw Starch-Binding Domains into Bacillus subtilis α-Amylase by Fusion with the Starch-Binding Domain of Bacillus Cyclomaltodextrin Glucanotransferase

机译：通过融合用芽孢杆菌环渣葡聚糖葡聚糖转移酶的淀粉结合结构域融合将原料淀粉结合结构域纳入枯草芽孢杆菌α-淀粉酶

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Kohji Ohdan; Takashi Kuriki; Hiroki Takata; Hiroki Kaneko; Shigetaka Okada;
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1. Introduction of Raw Starch-Binding Domains intoBacillus subtilis α-Amylase by Fusion with the Starch-Binding Domain of Bacillus Cyclomaltodextrin Glucanotransferase [J] . Kohji Ohdan, Takashi Kuriki, Hiroki Takata, Applied and Environmental Microbiology . 2000,第7期

机译：通过与芽孢杆菌环糊精葡聚糖葡萄糖转移酶的淀粉结合域融合，将未加工的淀粉结合域引入枯草芽孢杆菌α-淀粉酶。
2. Cloning of the cyclodextrin glucanotransferase gene from alkalophilic Bacillus sp A2-5a and analysis of the raw starch-binding domain [J] . Ohdan K., Takata H., Okada S., Applied Microbiology and Biotechnology . 2000,第4期

机译：嗜碱芽孢杆菌A2-5a环糊精葡糖基转移酶基因的克隆及未加工淀粉结合域的分析
3. Functional expression of the raw starch-binding domain of Bacillus sp strain TS-23 alpha-amylase in recombinant Escherichia coli [J] . Lin LL., Lo HF., Chi MC., Starch: International Journal for the Investigation, Processing and Use of Carbohydrates and their Derivatives: Internationale Zeitschrift fur die Erforschung, Verarbeitung und Verwendung von Kohlenhydraten und deren Derivaten . 2003,第5期

机译：芽孢杆菌属菌株TS-23α-淀粉酶的原始淀粉结合域在重组大肠杆菌中的功能表达
4. Domain fusion of alpha-amylase and cyclomaltodextrin glucanotransferase [C] . K. Ohdan, T. Kuriki Carbohydrate Bioengineering Meeting . 2002

机译：α-淀粉酶和环氨酸氨基甲苷葡聚糖转移酶的域融合
5. A Biochemical Investigation of the Mechanism of Transport of DNA by SpoIIIE During Sporulation in Bacillus subtilis: Probing the Transmembrane Domain, the alpha Domain, and the Hinge Region. [D] . Pivorunas, Valerie Lynn. 2013

机译：枯草芽孢杆菌在孢子形成过程中SpoIIIE转运DNA的机制的生化研究：探查跨膜结构域，α域和铰链区。
6. Introduction of Raw Starch-Binding Domains into Bacillus subtilis α-Amylase by Fusion with the Starch-Binding Domain of Bacillus Cyclomaltodextrin Glucanotransferase [O] . Kohji Ohdan, Takashi Kuriki, Hiroki Takata, 2000

机译：通过与芽孢杆菌环糊精糊精葡聚糖转移酶的淀粉结合域融合将未加工的淀粉结合域引入枯草芽孢杆菌α-淀粉酶。
7. New type of starch-binding domain: the direct repeat motif in the C-terminal region of Bacillus sp. no. 195 α-amylase contributes to starch binding and raw starch degrading [O] . Jun-ichi SUMITANI, Tadashi TOTTORI, Takashi KAWAGUCHI, 2000

机译：新型淀粉结合结构域：Bacillus Sp的C末端区域中的直接重复基序。不。 195α-淀粉酶有助于淀粉结合和原料淀粉降解

Introduction of Raw Starch-Binding Domains into Bacillus subtilis α-Amylase by Fusion with the Starch-Binding Domain of Bacillus Cyclomaltodextrin Glucanotransferase

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