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Literature summary for 3.4.21.111 extracted from
- Impact of aqualysin 1 peptidase from Thermus aquaticus on molecular scale changes in the wheat gluten network during bread baking (2019), Food Chem., 295, 599-606 .
Application
| Application | Comment | Organism |
|---|---|---|
| food industry | the level of protein extractable in sodium dodecyl sulfate containing medium under non-reducing conditions from wheat dough decreases upon heating to a lesser extent when aqualysin is used than in control experiments. The higher level is caused by the release by Aq1 of peptides from the repetitive gluten protein domains during baking. The resultant thermoset gluten network in bread crumb is mainly made up by protein from non-repetitive gluten domains | Thermus aquaticus |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Thermus aquaticus | - |
- |
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Release 2023.1 (January 2023)
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