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Literature summary extracted from

  • Selinheimo, E.; Autio, K.; Kruus, K.; Buchert, J.
    Elucidating the mechanism of laccase and tyrosinase in wheat bread making (2007), J. Agric. Food Chem., 55, 6357-6365.
    View publication on PubMed

Application

EC Number Application Comment Organism
1.10.3.2 food industry both laccase and tyrosinase increase the dough strength and improved the bread-making quality of white wheat flour breads, especially when used in combination with xylanase Trametes hirsuta

Organism

EC Number Organism UniProt Comment Textmining
1.10.3.2 Trametes hirsuta
-
-
-

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
1.10.3.2 caffeic acid + O2
-
 Trametes hirsuta ?
-
 ?
1.10.3.2 ferulic acid + O2 as active as caffeic acid Trametes hirsuta ?
-
 ?
1.10.3.2 Gly-Leu-Tyr + O2 21% of the activity with caffeic acid Trametes hirsuta ?
-
 ?
1.10.3.2 L-Tyr + O2 11% of the activity with caffeic acid Trametes hirsuta ?
-
 ?
1.10.3.2 additional information polymerization of gliadins by laccase is observed only when a high enzyme dosage and prolonged incubation are used Trametes hirsuta ?
-
 ?
1.10.3.2 p-coumaric acid + O2 79% of the activity with caffeic acid Trametes hirsuta ?
-
 ?

Synonyms

EC Number Synonyms Comment Organism
1.10.3.2 ThL
-
 Trametes hirsuta