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Calculation of thermostable directions and the influence of bias electric field on the propagation of the Lamb and SH waves in langasite single crystal plates
Calculation of thermostable directions influence of bias electric field
2010/11/25
Paper is presented the results of computer simulation. Effect of the dc electric field nfluence on the propagation of Lamb and SH waves and its temperature coefficients of delay in piezoelectric langa...
Enhanced Production of Thermostable Pullulanase Type 1 Using Bacillus cereus FDTA 13 and Its Mutant
thermostable pullulanase Bacillus cereus orthogonal array
2009/3/12
This paper describes optimization of fermentation conditions for the production of thermostable pullulanase from a new strain Bacillus cereus FDTA 13, isolated from tapioca soil. By using one-factor-a...
Multifunctional Thermostable Fibres from Modifi ed Polyimidoamide
polyimidoamide thermostable fibres multifunctional fibres modification
2009/2/7
The modification of fibre-forming polymers and the ability to select spinning conditions has made it possible to obtain multifunctional polyimidoamide fibres with high thermal stability, very good ele...
Production of Thermostable α-amylases by Solid State Fermentation-A Review
a-amylases thermostable solid state fermentation starch hydrolysis
2008/10/26
α-amylases are digestive enzymes which hydrolyze α-1,4-glycosidic bonds in starch. α-amylases have a lot of potential applications in food processing industries such as sugar, baking, brewing and prep...
Thermostable β-Agarase from a Deep-sea Microbulbifer Isolate
Microbulbifer β-agarase glycoside hydrolase family neoagaro-oligosaccharide
2008/4/19
Microbulbifer sp. strain JAMB-A3, isolated from the sediment in Sagami Bay, Japan, at a depth of 1174 m, was found to produce a novel β-agarase. The agarase gene was cloned and sequenced. It encodes a...
Production of Thermostable α-amylases by Solid State Fermentation-A Review
Thermostable α-amylases Solid State Fermentation-A Review
2016/5/27
α-amylases are digestive enzymes which hydrolyze α-1,4-glycosidic bonds in starch. α-amylases have a lot of potential applications in food processing industries such as sugar, baking, brewing and prep...