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Literature summary for 2.4.1.25 extracted from
- Development of reduced-fat mayonnaise using 4alphaGTase-modified rice starch and xanthan gum (2009), Int. J. Biol. Macromol., 44, 400-407.
Application
| 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(Commentary)
| Cloned (Comment) | Organism |
|---|---|
| expression of His-tagged enzyme | Thermus aquaticus |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Thermus aquaticus | - |
- |
- |
Purification (Commentary)
| Purification (Comment) | Organism |
|---|---|
| recombinant His-tagged enzyme by nickel affinity chromatography | Thermus aquaticus |
Source Tissue
| Source Tissue | Comment | Organism | Textmining |
|---|
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| additional information | modification of rice starch by the enzyme | Thermus aquaticus | ? | - |
? |  |
Synonyms
| Synonyms | Comment | Organism |
|---|---|---|
| 4alphaGTase | - |
Thermus aquaticus |
Temperature Optimum [°C]
| Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 75 | - |
recombinant enzyme | Thermus aquaticus |
Temperature Stability [°C]
| 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
| pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|
| 7.5 | - |
recombinant enzyme | Thermus aquaticus |
pH Stability
| 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 |
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Release 2023.1 (January 2023)
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