浸麻芽孢杆菌胞内酶对环糊精的形成与降解

FORMATION AND DEGRADATION OF CYCLIC DEXTRINS BY INTRACELLULAR ENZYMES OF BACILLUS MACERANS.

作者信息

DEPINTO J A, CAMPBELL L L

出版信息

Science. 1964 Nov 20;146(3647):1064-6. doi: 10.1126/science.146.3647.1064.

DOI:10.1126/science.146.3647.1064

PMID:14202462

Abstract

The enzymes of Bacillus macerans that participate in the formation and degradation of Schardinger dextrins were shown to be intracellular. Bacillus macerans amylase converts starch into cyclic dextrins. A newly discovered enzyme, cyclodextrinase, catalyzes the degradation of cyclic dextrins.

摘要

研究表明，参与施氏糊精形成和降解的浸麻芽孢杆菌的酶存在于细胞内。浸麻芽孢杆菌淀粉酶将淀粉转化为环状糊精。一种新发现的酶——环糊精酶，催化环状糊精的降解。