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Literature summary for 3.2.1.60 extracted from
- Utilization of a maltotetraose-producing amylase as a whole wheat bread improver: dough rheology and baking performance (2014), J. Food Sci., 79, E1535-E1540.
Application
| Application | Comment | Organism |
|---|---|---|
| food industry | utilization of a maltotetraose-producing amylase as a whole wheat bread improver of the baking performance of whole-grain wheat flour, overview. Whole-grain bread dough prepared with the enzyme shows reduced water absorption and increased development time, while the dough stability is not affected. Also, the enzyme-treated samples exhibit lower Mixolab torque values than the control upon heating and cooling. The viscous characteristics of whole-grain bread dough become dominant with increasing levels of the enzyme. The enzyme delays the crumb firming of whole-grain wheat bread during a 7-d storage period and can function as an antiretrogradation agent to enhance the quality attributes of whole-grain wheat bread | Bacillus licheniformis |
Natural Substrates/ Products (Substrates)
| Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| starch + H2O | Bacillus licheniformis | the enzyme is capable of producing more than 45% maltotetraose from liquefied starch under optimal conditions | maltotetraose + ? | - |
? |  |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Bacillus licheniformis | - |
- |
- |
Source Tissue
| Source Tissue | Comment | Organism | Textmining |
|---|---|---|---|
| commercial preparation | recombinant enzyme | Bacillus licheniformis | - |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| 4-nitrophenyl-maltopentaoside + H2O | - |
Bacillus licheniformis | 4-nitrophenol + maltopentaose | - |
? | |
| starch + H2O | the enzyme is capable of producing more than 45% maltotetraose from liquefied starch under optimal conditions | Bacillus licheniformis | maltotetraose + ? | - |
? | |
Synonyms
| Synonyms | Comment | Organism |
|---|---|---|
| G4-amylase | - |
Bacillus licheniformis |
| maltotetraose-producing amylase | - |
Bacillus licheniformis |
| maltotetraose-producing enzyme | - |
Bacillus licheniformis |
Temperature Optimum [°C]
| Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 65 | - |
- |
Bacillus licheniformis |
pH Optimum
| pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|
| 5 | 5.5 | - |
Bacillus licheniformis |
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Release 2023.1 (January 2023)
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