Literature summary for 3.2.1.133 extracted from

Goesaert, H.; Leman, P.; Bijttebier, A.; Delcour, J.A.
Antifirming effects of starch degrading enzymes in bread crumb (2009), J. Agric. Food Chem., 57, 2346-2355.

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Application

Application	Comment	Organism
food industry	impact on crumb texture, and amylopectin recrystallization: reduction of bread firmness increase during storage compared to control or other amylases, bread firmness is slightly increased at day 0, firmness at day 6 is 9.00, 7.15, and 4.40 N (compared to 16.85 N in control) for BStA dosages of 5.05, 10.1, and 20.2 enzyme units/g flour, respectively, though highest dosage leads to sticky dough and low resilience. Enzyme unit = amount of enzyme releasing 1 micromol maltose/minute at 40°C, pH 6.0, 100 mM sodium maleate buffer with 5.0 mM CaCl2. BStA almost completely suppresses amylopectin recrystallization. Hot water extractable dextrin content is increased largely by BStA	Geobacillus stearothermophilus

Natural Substrates/ Products (Substrates)

Natural Substrates	Organism	Comment (Nat. Sub.)	Natural Products	Comment (Nat. Pro.)	Rev.	Reac.
amylopectin + H2O	Geobacillus stearothermophilus	main depolymerization of outer amylopectin branches	fragments of amylopectin + dextrin	mainly short amylopectin chains from degradation of outer branches, inhibiting amylopectin retrogradation, and therefore, amorphous starch network and week amylose network of freshly baked bread are retained	?

Organism

Organism	UniProt	Comment	Textmining
Geobacillus stearothermophilus	-	-	-

Substrates and Products (Substrate)

Substrates	Comment Substrates	Organism	Products	Comment (Products)	Rev.	Reac.
amylopectin + H2O	main depolymerization of outer amylopectin branches	Geobacillus stearothermophilus	fragments of amylopectin	mainly short amylopectin chains from degradation of outer branches, inhibiting amylopectin retrogradation, and therefore, amorphous starch network and week amylose network of freshly baked bread are retained	?
amylopectin + H2O	main depolymerization of outer amylopectin branches	Geobacillus stearothermophilus	fragments of amylopectin + dextrin	mainly short amylopectin chains from degradation of outer branches, inhibiting amylopectin retrogradation, and therefore, amorphous starch network and week amylose network of freshly baked bread are retained	?

Synonyms

Synonyms	Comment	Organism
BSTA	-	Geobacillus stearothermophilus
maltogenic alpha-amylase	-	Geobacillus stearothermophilus

Temperature Stability [°C]

Temperature Stability Minimum [°C]	Temperature Stability Maximum [°C]	Comment	Organism
210	-	baking at 210°C for 40 min leaves the enzyme active	Geobacillus stearothermophilus

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Release 2023.1 (January 2023)