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Updated: Jun 14, 2025

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甲基酸增强了g-cyclodextrin的酶性生产:系统结构及其机制

Zihang Jiang1, Yu Xiao1, Zhengyao Xu1

  • 1School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China.

Carbohydrate polymers
|September 3, 2024
PubMed
概括

四乙酸可以通过使用γ-cyclodextrin glycosyltransferase (γ-CGTase) 来从麻豆粉中增强马环素 (γ-CD) 的产生. 这种方法提高了转换率和收益率,提供了高效的生产援助.

关键词:
卡萨瓦粉 卡萨瓦粉循环德克斯林葡萄糖基转移酶.酶转化转化 酶转化转化甲酸离子为四甲酸.γ- 环氧化素 (Cyclodextrin) 是一种

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