| 摘要 |
<p>Described are variants of Bacillus stearodhermophilus alpha-amylases with mutations at positions 181 or/and 182 having altered starch hydrolysis profiles. The variants have improved thermostability and increased specific activity, resulting in reduced peak viscosity and altered final viscosity during starch liquefaction. The amylase variants are useful, e.g., in liquefaction and other starch degradation processes.</p> |
