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Literature summary for 2.4.1.390 extracted from
- Optimization of 4,6-alpha and 4,3-alpha-glucanotransferase production in Lactococcus lactis and determination of their effects on some quality characteristics of bakery products (2024), Foods, 13, 432.
Application
| Application | Comment | Organism |
|---|---|---|
| food industry | 4,3-alpha-GTase and 4,6-alpha-GTase (cf. EC 2.4.1.394) produced by Lactococcus lactis by extracellular secretion have technological and health functional effects in bakery products, such as bread and bun. The enzymes successfully lower the glycemic index and delayed staling | Limosilactobacillus reuteri |
Cloned(Commentary)
| Cloned (Comment) | Organism |
|---|---|
| expression in Lactococcus lactis MG1363 | Limosilactobacillus reuteri |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Limosilactobacillus reuteri | - |
- |
- |
| Limosilactobacillus reuteri E81 | - |
- |
- |
Synonyms
| Synonyms | Comment | Organism |
|---|---|---|
| 4,3-alpha-GTase | - |
Limosilactobacillus reuteri |
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