Application | Comment | Organism |
---|---|---|
food industry | the disproportionating enzyme 4alphaGTase, is used to modify the structural properties of rice starch to produce a suitable fat substitute in reduced-fat mayonnaise. The mayonnaise fat is partially substituted with the 4alphaGTase-treated starch paste at levels up to 50% in combination with xanthan gum. All mayonnaises exhibit shear thinning behavior and yield stress. Viscoelastic properties of mayonnaise are altered, and the mayonnaises exhibited weak gel-like properties. The magnitude of elastic and loss moduli is also affected by 4alphaGTase-treated starch concentration and presence of xanthan gum, microstructure, method, overview | Thermus aquaticus |
Cloned (Comment) | Organism |
---|---|
expression of His-tagged enzyme | Thermus aquaticus |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
Thermus aquaticus | - |
- |
- |
Purification (Comment) | Organism |
---|---|
recombinant His-tagged enzyme by nickel affinity chromatography | Thermus aquaticus |
Source Tissue | Comment | Organism | Textmining |
---|
Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|
additional information | modification of rice starch by the enzyme | Thermus aquaticus | ? | - |
? |
Synonyms | Comment | Organism |
---|---|---|
4alphaGTase | - |
Thermus aquaticus |
Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|
75 | - |
recombinant enzyme | Thermus aquaticus |
Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|
50 | 80 | the recombinant enzyme maintains more than 80% of its activity at a temperature range of 50-80°C and a pH range of 5.0-9.0 | Thermus aquaticus |
pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|
7.5 | - |
recombinant enzyme | Thermus aquaticus |
pH Stability | pH Stability Maximum | Comment | Organism |
---|---|---|---|
5 | 9 | the recombinant enzyme maintains more than 80% of its activity at a temperature range of 50-80°C and a pH range of 5.0-9.0 | Thermus aquaticus |