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Literature summary extracted from

  • de la Horra, A.; Steffolani, E.; Barrera, G.; Ribotta, P.; Leon, A.
    The role of cyclodextrinase and glucose oxidase in obtaining gluten-free laminated baked products (2018), Eur. Food Res. Technol., 244, 1341-1351 .
    View publication on PubMed

Application

EC Number Application Comment Organism
2.4.1.19 food industry the enzyme leads to an improvement in the technological quality of gluten-free laminated baked products Bacillus sp. (in: Bacteria)

Natural Substrates/ Products (Substrates)

EC Number Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
2.4.1.19 starch Bacillus sp. (in: Bacteria)
-
 alpha-cyclodextrin + beta-cyclodextrin + gamma-cyclodextrin
-
 ?

Organism

EC Number Organism UniProt Comment Textmining
2.4.1.19 Bacillus sp. (in: Bacteria)
-
-
-

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
2.4.1.19 starch
-
 Bacillus sp. (in: Bacteria) alpha-cyclodextrin + beta-cyclodextrin + gamma-cyclodextrin
-
 ?

Synonyms

EC Number Synonyms Comment Organism
2.4.1.19 CGT
-
 Bacillus sp. (in: Bacteria)
2.4.1.19 cyclodextrin glucanotransferase
-
 Bacillus sp. (in: Bacteria)
2.4.1.19 cyclodextrinase
-
 Bacillus sp. (in: Bacteria)