2.4.1.B34: 4,6-alpha-glucanotransferase
This is an abbreviated version!
For detailed information about 4,6-alpha-glucanotransferase, go to the full flat file.
Reaction
The enzyme uses maltooligosaccharides as donor and acceptor substrates. It cleaves alpha1->4 glucosidic bonds and synthesizes 1->6 and 1->4 glucosidic linkages. =
Synonyms
4, 6-alpha-glucanotransferase, 4,6-alpha-GT, 4,6-alpha-GTase, Achr_35950, Exig_2648, GflML4, Gtf106b, GtfB, GTFB protein, GTFB-like 4,6-alpha-glucanotransferase, GtfB-like 4,6-alpha-glucanotransferases, GTFB-like 4,6-alpha-GT, GTFC, GTFC-like 4,6-alpha-glucanotransferase, GTFC-like 4,6-alpha-GT, GtfD, GtfML4, GtfW, GtfX, GtfY, Lreu_1346, UDP-N-acetylglucosamine-peptide N-acetylglucosaminyltransferase stabilizing protein
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Application
Application on EC 2.4.1.B34 - 4,6-alpha-glucanotransferase
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food industry
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during the process of cooking wheat, semicrystallized chains of raw starch are hydrated into an amorphous form. After they have cooled for a sufficiently long period, linear molecules, amylose, and linear parts of amylopectin molecules expel water and rearrange into a more crystalline structure. This recrystallization, called retrogradation, often leads to the formation of hard and digestive enzyme-inaccessible textures in some wheat-based foods, resulting in poor sensory quality, short shelf life, and low consumer acceptance. After the GtfB-modified wheat starches are gelatinized and stored at 4°C for 1-2 weeks, their endothermic enthalpies are significantly lower than that of the control sample, indicating low retrogradation rates
food industry
Streptococcus thermophilus NCC2408
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during the process of cooking wheat, semicrystallized chains of raw starch are hydrated into an amorphous form. After they have cooled for a sufficiently long period, linear molecules, amylose, and linear parts of amylopectin molecules expel water and rearrange into a more crystalline structure. This recrystallization, called retrogradation, often leads to the formation of hard and digestive enzyme-inaccessible textures in some wheat-based foods, resulting in poor sensory quality, short shelf life, and low consumer acceptance. After the GtfB-modified wheat starches are gelatinized and stored at 4°C for 1-2 weeks, their endothermic enthalpies are significantly lower than that of the control sample, indicating low retrogradation rates
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