Effects of pH and NaCl on hydrolysis and transpeptidation activities of a salt-tolerant γ-glutamyltranspeptidase from Bacillus amyloliquefaciens S0904 - Cho, Hye-Bin; Ahn, Jun-Ho; Yang, Hyeon-Gyu; Lee, Jaeick; Park, Wu-Jin; Kim, Young-Wan (Food science and biotechnology, 2021)
Keywords: Bacillus amyloliquefaciens; biotechnology; Chemistry; Chemistry and Materials Science; Enzymes; Food Science; Glutamine; Hydrolysis; Nutrition; pH effects; Research Article; Salinity tolerance; salt tolerance; Sodium chloride; Substrates; γ-Glutamyltransferase; 식품과학; Salt tolerance; Glutamine hydrolysis; γ-Glutamyltranspeptidase; pH dependency; Transpeptidation