EC Number   |
Recommended Name  |
Application |
|---|
   4.1.2.47 | (S)-hydroxynitrile lyase |
food industry |
root-specific expression of cassava HNL not only increases total root protein levels 3fold approaching the target values for a nutritionally balanced meal but accelerates cyanogenesis during food processing resulting in a safer and more nutritious food product |
 2.4.1.18 | 1,4-alpha-glucan branching enzyme |
food industry |
involved in the synthesis of highly-branched cyclic dextrin, a dextrin food ingredient |
| 2.4.1.18 | 1,4-alpha-glucan branching enzyme |
food industry |
production of food ingredients |
| 2.4.1.18 | 1,4-alpha-glucan branching enzyme |
food industry |
starch processiong to synthesize a food ingredient, highly branched cyclic dextrin |
| 2.4.1.18 | 1,4-alpha-glucan branching enzyme |
food industry |
analyzation and characterization of reaction products of branching enzymes from different sources for starch processing to synthesize the food ingredient, highly branched cyclic dextrin |
| 2.4.1.18 | 1,4-alpha-glucan branching enzyme |
food industry |
analyzation and characterization of reaction products of branching enzymes from different sources for starch processing to synthesize the food ingredient, highly branched cyclic dextrin. The amount of short chains with a degree of polymerization of 6-8 is signifi cantly increased in the product of Bacillus cereus |
| 2.4.1.18 | 1,4-alpha-glucan branching enzyme |
food industry |
analyzation and characterization of reaction products of branching enzymes from different sources for starch processing to synthesize the food ingredient, highly branched cyclic dextrin. The amount of short chains with a degree of polymerization of 6-8 is significantly increased in the product of Phaseolus vulgaris |
| 2.4.1.18 | 1,4-alpha-glucan branching enzyme |
food industry |
addition of RmGBE to wheat bread results in a 26% increase in specific volume and a 38% decrease in crumb firmness in comparison with the control. Besides, the retrogradation of bread is significantly retarded along with the enzyme reaction. These properties make RmGBE highly useful in the food and starch industries |
| 2.4.1.18 | 1,4-alpha-glucan branching enzyme |
food industry |
addition of enzyme to wheat bread increases specific volume and decreases crumb firmness during bread storage. In addition, the enzyme can significantly retard the retrogradation and improve the quality of bread |
| 2.4.1.18 | 1,4-alpha-glucan branching enzyme |
food industry |
enzyme treatment reduces the rate of starch retrogradation |
