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Literature summary for 2.3.2.13 extracted from

  • Autio, K.; Kruus, K.; Knaapila, A.; Gerber, N.; Flander, L.; Buchert, J.
    Kinetics of transglutaminase-induced cross-linking of wheat proteins in dough (2005), J. Agric. Food Chem., 53, 1039-1045.
    View publication on PubMed

Application

Application Comment Organism
biotechnology after fermentation in presence of enzyme, wheat dough has higher resistance to stretching and lower extensibility than control, dough contains more of the smallest and less large air bubbles. Enzyme improves formation of protein network in bread baked from normal or organic flour but at higher dosage causes uneven ditribution Streptomyces mobaraensis

Organism

Organism UniProt Comment Textmining
Streptomyces mobaraensis
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commercial product
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