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Literature summary for 3.4.24.28 extracted from
- Bacillolysin, papain, and subtilisin improve the quality of gluten-free rice bread (2015), J. Cereal Sci., 61, 41-47.
No PubMed abstract available
Application
| Application | Comment | Organism |
|---|---|---|
| food industry | the enzyme is an effective food additive for improving the quality of gluten-free rice bread. Bacillolysin together with subtilisin and papain increase the specific volume of gluten-free rice breads by 30-60% compared with untreated breads | Bacillus amyloliquefaciens |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Bacillus amyloliquefaciens | - |
- |
- |
Source Tissue
| Source Tissue | Comment | Organism | Textmining |
|---|---|---|---|
| commercial preparation | - |
Bacillus amyloliquefaciens | - |
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Release 2023.1 (January 2023)
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