Chemical modification of wheat β-amylase by trinitrobenzenesulfonic acid, methoxypolyethylene glycol, and glutaraldehyde to improve its thermal stability and activity
Keywords: Amino groups; Chemical modification; Catalytic activity; Thermal inactivation; Wheat β-amylaseBA, β-amylase; GA, glutaraldehyde; mPEG, 2,4-bis (O-methoxypolyethylene glycol)-6-chloro-s-triazine; TNBS, 2,4,6-trinitrobenzenesulfonic acid; WBA, wheat β-amyla