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Literature summary for 2.4.1.25 extracted from

  • Seo, N.S.; Roh, S.A.; Auh, J.H.; Park, J.H.; Kim, Y.R.; Park, K.H.
    Structural characterization of rice starch in rice cake modified by Thermus scotoductus 4-alpha-glucanotransferase (TS alpha GTase) (2007), J. Food Sci., 72, C331-C336.
    View publication on PubMed
Search for more literature for 2.4.1.25

Application

Application Comment Organism
food industry thermostable 4-alpha-glucanotransferase from Thermus scotoductus is used for rice cake production Thermus scotoductus

Cloned(Commentary)

Cloned (Comment) Organism
expression of His-tagged TsalphaGT in Escherichia coli strain MC1061 Thermus scotoductus

Organism

Organism UniProt Comment Textmining
Thermus scotoductus
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 strain ATCC 27978
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Purification (Commentary)

Purification (Comment) Organism
recombinant His-tagged TsalphaGT from Escherichia coli strain MC1061 by nickel affinity chromatography to homogeneity Thermus scotoductus

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
additional information rice cake production using a thermostable 4-alpha-glucanotransferase from Thermus scotoductus, starch molecular fine structure, texture, and retrogradation, the number of shorter side chains increases, whereas the number of longer side chains decreases through the disproportionation reaction of TSalphaGTase, amylose and malto-oligosaccharide contents are altered, molecular weight of rice starch, overview Thermus scotoductus ?
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 ?

Synonyms

Synonyms Comment Organism
TS alpha GTase
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 Thermus scotoductus

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
75
-
 recombinant enzyme Thermus scotoductus

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
7.5
-
 recombinant enzyme Thermus scotoductus