Literature summary for 2.4.1.19 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 .

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Application

Application	Comment	Organism
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)

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

Organism

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

Substrates and Products (Substrate)

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

Synonyms

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

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Release 2023.1 (January 2023)