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Search term: food industry

<< < Results 401 - 492 of 492
EC Number Recommended Name Application Commentary
Display the word mapDisplay the reaction diagram Show all sequences 3.4.23.25saccharopepsin food industry the enzyme significantly affects the safety and quality of alcoholic drinks, especially the foam stability of beer
Display the word mapDisplay the reaction diagram Show all sequences 3.2.1.15endo-polygalacturonase food industry the enzyme significantly reduces the viscosities and improves the yields of fruit juices from banana, plantain, papaya, pitaya and mango
Display the word mapDisplay the reaction diagram Show all sequences 3.2.1.15endo-polygalacturonase food industry the enzyme significantly reduces the viscosity and increases the light transmittance of papaya pulp, and increases the recovery of the papaya extraction
Display the word mapDisplay the reaction diagram Show all sequences 3.2.1.B26Sulfolobus solfataricus beta-glycosidase food industry the enzyme suitable for hydrolysis of lactose at temperatures at 70-80°C
Display the reaction diagram Show all sequences 3.2.1.B28Pyrococcus furiosus beta-glycosidase food industry the enzyme suitable for hydrolysis of lactose at temperatures at 70-80°C
Display the word mapDisplay the reaction diagram Show all sequences 2.4.1.5dextransucrase food industry the enzyme synthesizes dextran and oligosaccharides, which act as prebiotics and are popularly used in such industries as food and medicine
Display the word mapDisplay the reaction diagram Show all sequences 3.4.23.2pepsin B food industry the enzyme's milk-clotting activity is used for cheese making. Mutant enzyme T218S serves as a milk coagulant that contributes to an optimal flavor development in mature cheese
Display the word mapDisplay the reaction diagram Show all sequences 2.4.1.5dextransucrase food industry the exopolysaccharides of Lactobacillus animalis TMW 1.971 improve the quality of gluten-free breads, they can be produced in situ to levels enabling baking applications
Display the word mapDisplay the reaction diagram Show all sequences 2.4.1.5dextransucrase food industry the exopolysaccharides of Lactobacillus curvatus TMW 1.624 improve the quality of gluten-free breads, they can be produced in situ to levels enabling baking applications
Display the word mapDisplay the reaction diagram Show all sequences 2.4.1.5dextransucrase food industry the exopolysaccharides of Lactobacillus reuteri TMW 1.106 improve the quality of gluten-free breads, they can be produced in situ to levels enabling baking applications
Show all pathways known for 3.2.1.54Display the word mapDisplay the reaction diagram Show all sequences 3.2.1.54cyclomaltodextrinase food industry the extremely thermostable enzyme might be of potential value in the production of isomaltooligosaccharides in the food industry
Show all pathways known for 3.5.1.1Display the word mapDisplay the reaction diagram Show all sequences 3.5.1.1asparaginase food industry the final level of acrylamide in biscuits and bread is decreased by about 81.6% and 94.2%, respectively, upon treatment with 10 U asnase per mg flour
Display the word mapDisplay the reaction diagram Show all sequences 1.10.3.3L-ascorbate oxidase food industry the food enzyme is intended to be used in baking processes and cereal-based processes. It does not raise safety concerns under the intended conditions of use
Display the word mapDisplay the reaction diagram Show all sequences 3.4.22.1cathepsin B food industry the gel strength of modori gel is increased by suppression of cathepsin B activity using CA-074. Cathepsin B may cause modori phenomenon. Therefore, our results suggest that natural cysteine protease inhibitor, such as oryzacystatin derived from rice may apply to surimi-based product processing of horse mackerel to improve the quality of thermal gels
Display the word mapDisplay the reaction diagram Show all sequences 3.4.21.25cucumisin food industry the high milk-clotting ability of religiosin C supports its use in the food industry
Display the reaction diagram Show all sequences 3.2.1.B28Pyrococcus furiosus beta-glycosidase food industry the hyperthermostable beta-glycosidase may be useful for food and pharmaceutical applications
Display the word mapDisplay the reaction diagram Show all sequences 2.3.1.1656-methylsalicylic-acid synthase food industry the identified genes can be used as a target for PCR-based methodologies to detect the fungi responsible for producing patulin in the foodstuffs
Display the word mapDisplay the reaction diagram Show all sequences 3.2.1.B26Sulfolobus solfataricus beta-glycosidase food industry the immobilized enzyme is useful for the hydrolysis of lactose in whey or milk by using a packed-bed enzyme reactor operated at 70°C
Display the reaction diagram Show all sequences 3.2.1.B28Pyrococcus furiosus beta-glycosidase food industry the immobilized enzyme is useful for the hydrolysis of lactose in whey or milk by using a packed-bed enzyme reactor operated at 70°C
Display the word mapDisplay the reaction diagram Show all sequences 1.4.3.10putrescine oxidase food industry the immobilized enzyme may be used as a sensor for analysis of beer samples
Display the word mapDisplay the reaction diagram Show all sequences 3.4.22.32Stem bromelain food industry the immobilized stem bromelain has productive biotechnological applications in wine-making
Display the word mapDisplay the reaction diagram Show all sequences 4.2.2.3mannuronate-specific alginate lyase food industry the KJ-2 polyMG-specific alginate lyase can be used in combination with other alginate lyases for a synergistic saccharification of alginate
Display the word mapDisplay the reaction diagram Show all sequences 4.2.2.11guluronate-specific alginate lyase food industry the KJ-2 polyMG-specific alginate lyase can be used in combination with other alginate lyases for a synergistic saccharification of alginate
Display the word mapDisplay the reaction diagram Show all sequences 3.2.1.17lysozyme food industry the LD50 value of lysozyme is 4530 mg/kg body weight. 90 days of marine low-temperature lysozyme treatment at three doses shows no significant difference on blood biochemistry and organ index in drug treatment groups compared to saline treatment group. Marine low-temperature lysozyme can be safely used at the dose of experiment applied in food industry and further clinical studies
Display the word mapDisplay the reaction diagram Show all sequences 3.4.21.111aqualysin 1 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
Show all pathways known for 3.2.1.1Display the word mapDisplay the reaction diagram Show all sequences 3.2.1.1alpha-amylase food industry the maltooligosaccharide forming endo-alpha-amylase is useful in bread making as an antistaling agent and it can be produced economically using low-cost sugarcane bagasse
Display the word mapDisplay the reaction diagram Show all sequences 3.4.23.21Rhizopuspepsin food industry the peptidase may function as an important alternative enzyme in milk clotting during the preparation of cheese
Display the word mapDisplay the reaction diagram Show all sequences 3.4.23.49omptin food industry the peptidase shows maximal milk clotting activity at 60-65 °C and maintenance of enzymatic activity above 80% in the presence of 20 mM CaCl2
Show all pathways known for 3.1.3.8Display the word mapDisplay the reaction diagram Show all sequences 3.1.3.83-phytase food industry the phytase from Wickerhamomyces anomalus has adequate thermostability for its applicability as a food and feed additive, applicability of recombinant PPHY in dephytinization of wheat bread, overview
Display the word mapDisplay the reaction diagram Show all sequences 3.2.1.15endo-polygalacturonase food industry the polygalacturonase has a remarkable heat-tolerance, which makes it very attractive for industrial applications
Display the word mapDisplay the reaction diagram Show all sequences 3.4.23.1pepsin A food industry the porcine pepsin digests of cheese whey at a specific acidic pH have the potential to be used as natural food preservatives due to the presence of the three peptides with antibacterial activity against Bacillus subtilis (lactoferrin f(20-30) and beta-lactoglobulin f(14-22)) and Escherichia coli (beta-lactoglobulin f(82-103))
Display the word mapDisplay the reaction diagram Show all sequences 3.2.1.142limit dextrinase food industry the prediction of malt fermentability is achieved by both forward step-wise multi-linear regression and the partial least squares multivariate model development methods. Both methods produce similar identifications of the parameters predicting wort fermentability at similar levels of predictive power. Both models are substantially better at predicting fermentability than the traditional use of diastatic power on its own. Limit dextrinase thermostability is not a substantial predictor of fermentability, presumably due to its negative correlation with total limit dextrinase activity. The application of these insights in the malting and brewing industries is expected to result in substantial improvements in brewing consistency and enable more specific quality targets for barley breeder’s progeny selection cut-off limits to be more precisely defined
Show all pathways known for 1.14.18.1Display the word mapDisplay the reaction diagram Show all sequences 1.14.18.1tyrosinase food industry the presence of this enzyme has a large impact in the food industry because it is the main enzyme involved in the undesirable browning of fruits and vegetables during processing and storage
Show all pathways known for 3.2.1.37Display the word mapDisplay the reaction diagram Show all sequences 3.2.1.37xylan 1,4-beta-xylosidase food industry the pretreatment of rice straw with ammonia followed by beta-xylosidase hydrolysis by Weisella cibaria FB069 seems to be a promising method for xylooligosaccharide (prebiotic) production from rice straw
Display the word mapDisplay the reaction diagram Show all sequences 3.4.15.6cyanophycinase food industry the production of beta-dipeptides from cyanophycin by cyanophycinase is economically important, because di- and tripeptides are more efficiently utilized than intact proteins or free amino acids, have a greater nutritional value, and are better absorbed
Display the word mapDisplay the reaction diagram Show all sequences 3.1.1.73feruloyl esterase food industry The production of low-cost cell-wall-deconstructing enzymes on agro-industrial by-products could lead to the production of low-cost enzymes for use in the valorisation of food processing wastes.
Display the word mapDisplay the reaction diagram Show all sequences 3.2.1.78mannan endo-1,4-beta-mannosidase food industry the purified enzyme can be used in clarifying kiwi juice
Display the word mapDisplay the reaction diagram Show all sequences 3.2.1.40alpha-L-rhamnosidase food industry the purified enzyme has potential for enhancement of wine aroma
Display the word mapDisplay the reaction diagram Show all sequences 3.2.1.78mannan endo-1,4-beta-mannosidase food industry the purified enzyme is used to clarify some fruit juices like orange, grape fruit and apple juices
Show all pathways known for 3.1.3.8Display the word mapDisplay the reaction diagram Show all sequences 3.1.3.83-phytase food industry the recombinant enzyme rSt-Phy is useful in dephytinization of tandoori and naan (unleavened flat Indian breads), and bread, liberating soluble inorganic phosphate that mitigates anti-nutrient effects of phytic acid
Show all pathways known for 4.1.1.15Display the word mapDisplay the reaction diagram Show all sequences 4.1.1.15glutamate decarboxylase food industry the recombinant Lactobacillus plantarum strain overexpressing the Lactobacillus plantarum enzyme can be used as a starter culture for direct incorporation into a food system during fermentation for production of GABA-rich products
Show all pathways known for 3.2.1.23Display the word mapDisplay the reaction diagram Show all sequences 3.2.1.23beta-galactosidase food industry the recombinant thermostable beta-galactosidase may be suitable for the hydrolysis of lactose in milk processing
Display the word mapDisplay the reaction diagram Show all sequences 3.4.21.63Oryzin food industry the salt tolerance of proteases secreted by Aspergillus oryzae 3.042 closely relates to the utilization of raw materials and the quality of soy sauce
Display the word mapDisplay the reaction diagram Show all sequences 3.2.1.73licheninase food industry the secretively produced beta-1,3-1,4-glucanase shows excellent thermostability up to 80°C and a wide pH range from pH 4 to pH 11 and has a potential in the food and animal feed applications
Show all pathways known for 4.1.1.15Display the word mapDisplay the reaction diagram Show all sequences 4.1.1.15glutamate decarboxylase food industry the specific inhibition of GAD activity or a reduction in the levels of free glutamate may prevent the growth of otherwise resistant GAD+ bacteria in foods where low pH and/or nisin is used as a preservative
Display the word mapDisplay the reaction diagram Show all sequences 2.4.1.4amylosucrase food industry the study investigates the differences in structural and physicochemical properties, especially contents of resistant starch, between native and acid-thinned waxy corn starches treated with amylosucrase from Neisseria polysaccharea. The enzyme exhibits similar catalytic efficiency for both forms of starch. The modified starches have higher proportions of long (DP > 33) and intermediate chains (DP 13-33), and X-ray diffraction showesa B-type crystalline structure for all modified starches. With increasing reaction time, the relative crystallinity and endothermic enthalpy of the modified starches gradually decreases, whereas the melting peak temperatures and resistant starch contents increases. Slight differences are observed in thermal parameters, relative crystallinity, and branch chain length distribution between the modified native and acid-thinned starches. The digestibility of the modified starches is not affected by acid hydrolysis pretreatment, but is affected by the percentage of intermediate and long chains
Display the word mapDisplay the reaction diagram Show all sequences 2.4.1.236flavanone 7-O-glucoside 2''-O-beta-L-rhamnosyltransferase food industry the study provides the basis for potentially improving the taste in citrus fruit through manipulation of the network by knocking-out 1,2-rhamnosyltransferase or by enhancing the expression of flavonoid-7-O-di-glucosyltransferases using genetic transformation
Display the word mapDisplay the reaction diagram Show all sequences 3.2.1.73licheninase food industry the thermostable enzyme can be useful in mashing at 72°C of brewing processes
Display the word mapDisplay the reaction diagram Show all sequences 3.1.1.42chlorogenate hydrolase food industry the treatment of the wheat dough with the recombinant enzyme causes a softening. The enzyme does not increase the specific bread volume, but improves dough handling. The enzyme may be effective to improve the taste and digestibility of coffee beverages
Display the word mapDisplay the reaction diagram Show all sequences 3.1.1.20tannase food industry the use of Lactobacillus plantarum tannase is an adequate alternative to the fungal tannases currently used in the food industry. Use of tannase may provide an efficient means for obtaining molecules with valuable activities from the degradation of complex tannins present in food and agricultural wastes
Display the word mapDisplay the reaction diagram Show all sequences 3.2.1.11dextranase food industry the use of the dextranase enzyme is the most efficient method for hydrolyzing the dextrans at sugar mills
Show all pathways known for 5.3.1.5Display the word mapDisplay the reaction diagram Show all sequences 5.3.1.5xylose isomerase food industry thermophilic xylose isomerase from Opuntia vulgaris can serve as a good alternate source of enzyme for use in the production of high fructose corn syrup
Show all pathways known for 2.4.1.25Display the word mapDisplay the reaction diagram Show all sequences 2.4.1.254-alpha-glucanotransferase food industry thermostable 4-alpha-glucanotransferase from Thermus scotoductus is used for rice cake production
Show all pathways known for 2.4.1.25Display the word mapDisplay the reaction diagram Show all sequences 2.4.1.254-alpha-glucanotransferase food industry TmalphaGT can be used to produce granular corn starch, which contains amylose and amylopectin having lower molecular weights and a thermoreversible gelation property
Display the word mapDisplay the reaction diagram Show all sequences 3.2.1.15endo-polygalacturonase food industry to preserve or improve rheological properties of tomato based products, the combination of 40°C and 400MPa represents an optimal condition to reduce tomato PG activity while maintaining sufficient pectinmethylesterase activity
Display the word mapDisplay the reaction diagram Show all sequences 3.1.1.11pectinesterase food industry total pectin methylesterase activity is an indicator of freshness that is universally applicable to Citrus juices derived from orange, mandarin, and lemon or blends thereof
Show all pathways known for 4.4.1.13Display the word mapDisplay the reaction diagram Show all sequences 4.4.1.13cysteine-S-conjugate beta-lyase food industry transformed wine yeast strain has a 10fold higher activity of cysteine-S-conjugate beta-lyase
Show all pathways known for 3.2.1.133Display the word mapDisplay the reaction diagram Show all sequences 3.2.1.133glucan 1,4-alpha-maltohydrolase food industry transglucosidase (TGAN) in combination with maltogenic alpha-amylase and beta-amylase appears to be advantageous to modulate sweet potato starch properties. The treatment increases the alpha-1, 6 glycosidic linkage ratio and short chain proportions. Decrease in chain length, molecular weight and long chain proportions is noticed. The initial C-type starch polymorphic structure transforms to B-type structure along with decreased crystallinity. Solubility increases substantially with concomitant decrease in viscosity, gelatinization temperature and melting enthalpy. The outcome is believed to open new pathways for regulating the physicochemical properties of sweet potato starch especially by enzyme modification to the design and development of novel sweet potato starch based products
Display the word mapDisplay the reaction diagram Show all sequences 2.3.2.13protein-glutamine gamma-glutamyltransferase food industry transglutaminase MTG-TX can be used in food-related applications in salty environment, e.g. bacon or seafood
Display the word mapDisplay the reaction diagram Show all sequences 2.1.1.159theobromine synthase food industry treatment of endosperms with 0.05 mM salicylic acid leads to 11.8% increase in theobromine content. Caffeine shows an increase in both methyl jasmonate (14.4% increase) and salicylic acid (50 microM, 14.8% increase) treatments
Display the word mapDisplay the reaction diagram Show all sequences 2.1.1.160caffeine synthase food industry treatment of endosperms with 0.05 mM salicylic acid leads to 11.8% increase in theobromine content. Caffeine shows an increase in both methyl jasmonate (14.4% increase) and salicylic acid (50 microM, 14.8% increase) treatments
Display the word mapDisplay the reaction diagram Show all sequences 3.4.23.1pepsin A food industry treatment with pepsin at pH 4.0 results in lowering the (pseudo)peroxidase activity of metmyoglobin both at physiological pH and at meat pH, leading to strongly enhanced prooxidative effect of mildly proteolyzed metmyoglobin on lipid oxidation
Show all pathways known for 3.2.1.141Display the word mapDisplay the reaction diagram Show all sequences 3.2.1.1414-alpha-D-{(1->4)-alpha-D-glucano}trehalose trehalohydrolase food industry trehalose has many potential applications in biotechnology and the food industry due to its protective effect against environmental stress. Raising trehalose productivity can be achieved through homologous overexpression of maltooligosyltrehalose synthase and maltooligosyltrehalose trehalohydrolase. Overexpression of the treY gene and the treY/treZ synthetic operon significantly increases maltooligosyltrehalose synthase activity, the rate-limiting step, and improves the specific productivity and the final titer of trehalose. Furthermore, a strong decrease is noted in glycogen accumulation. Expression of galU/treY and galU/treYZ synthetic operons show a partial recovery in the intracellular glycogen levels and a significant improvement in both intra- and extracellular trehalose content
Show all pathways known for 4.1.1.25Display the word mapDisplay the reaction diagram Show all sequences 4.1.1.25tyrosine decarboxylase food industry tyrosine decarboxylase is expressed during wine fermentation
Display the word mapDisplay the reaction diagram Show all sequences 3.5.1.75urethanase food industry urethanase is useful to reduce ethyl carbamate, i.e. urethane, in Chinese rice wine, strain CGMCC 5081 culture condition optimization for enzyme production in immobilized cells
Display the word mapDisplay the reaction diagram Show all sequences 3.2.1.132chitosanase food industry usage of strain TKU011 on the microbial reclamation of food processing wastes such as shrimp shell wastes for the production of chitosanase
Show all pathways known for 3.2.1.8Display the word mapDisplay the reaction diagram Show all sequences 3.2.1.8endo-1,4-beta-xylanase food industry use of enzyme as an additive in the bread making process leads to a decrease in firmness, stiffness and consistency, and improvements in specific volume and reducing sugar content
Display the word mapDisplay the reaction diagram Show all sequences 3.2.1.58glucan 1,3-beta-glucosidase food industry use of enzyme as antifungal agent against green and blue mold diseases, in citrus fruits. All tested isolates of Penicillium digitatum and Penicillium italicum are susceptible to panomycocin in vitro. Effective panomycocin concentrations for 50% growth inhibition for Penicillium digitatum and Penicillium italicum are 2 and 1 microg/ml, respectively. In tests on fruit, panomycocin at concentrations equal to the concentration required for complete inhibition in vitro protects lemon fruit from decay
Display the word mapDisplay the reaction diagram Show all sequences 3.4.14.5dipeptidyl-peptidase IV food industry use of enzyme for degradation of food-derived opiods from milk, soybean, wheat
Show all pathways known for 1.3.1.27Display the word mapDisplay the reaction diagram Show all sequences 1.3.1.272-hexadecenal reductase food industry use of enzyme to improve beer quality by conversion of trans-2-nonenal, the major contributor to the cardboard-like taste of aged beer
Show all pathways known for 3.5.1.5Display the word mapDisplay the reaction diagram Show all sequences 3.5.1.5urease food industry use of recombinant acid urease for enzymatic degradation of urea in rice wine. Ethylcarbamate, a carcinogenic compound, is formed from urea and ethanol in rice wine, therefore enzymatic elimination of urea is always attractive
Display the word mapDisplay the reaction diagram Show all sequences 3.4.23.40Phytepsin food industry use of recombinant enzyme for manufacturing sheep, goat, and cow cheeses result in a higher cheese yield for all three types of cheese when compared with synthetic chymosin
Display the word mapDisplay the reaction diagram Show all sequences 3.4.23.4chymosin food industry used as milk coagulant in cheese preparation
Display the word mapDisplay the reaction diagram Show all sequences 4.2.2.10pectin lyase food industry used for apple juice clarification
Display the word mapDisplay the reaction diagram Show all sequences 3.1.1.11pectinesterase food industry used for juice clarification and gelation of frozen concentrates, destabilizing agent for pectin material in fruit juices and concentrates
Display the word mapDisplay the reaction diagram Show all sequences 3.4.23.4chymosin food industry used for the production of dairy products
Display the word mapDisplay the reaction diagram Show all sequences 3.1.1.11pectinesterase food industry used for various applications in fruit processing e.g. texture improvement of fruit pieces, juice extraction, concentration and clarification of fruit juices
Show all pathways known for 1.8.3.1Display the word mapDisplay the reaction diagram Show all sequences 1.8.3.1sulfite oxidase food industry useful for establishing biosensor systems for detection of sulfite in food and beverages considering the high sensitivity of biosensors and the increasing demand for such biosensor devices
Show all pathways known for 3.2.1.41Display the word mapDisplay the reaction diagram Show all sequences 3.2.1.41pullulanase food industry useful in starch industries. The addition of the enzyme in gelatinized rice and maize starches significantly increases the resistant starch type 3 yields (RS3). RS3 is of great importance for nutritionists and food industry, due to its reduced levels of plasma glucose and insulin, increased faecal bulk, and short-chain fatty acid production through fermentation in the large intestine
Display the word mapDisplay the reaction diagram Show all sequences 3.2.1.60glucan 1,4-alpha-maltotetraohydrolase food industry utilization of a maltotetraose-producing amylase as a whole wheat bread improver of the baking performance of whole-grain wheat flour, overview. Whole-grain bread dough prepared with the enzyme shows reduced water absorption and increased development time, while the dough stability is not affected. Also, the enzyme-treated samples exhibit lower Mixolab torque values than the control upon heating and cooling. The viscous characteristics of whole-grain bread dough become dominant with increasing levels of the enzyme. The enzyme delays the crumb firming of whole-grain wheat bread during a 7-d storage period and can function as an antiretrogradation agent to enhance the quality attributes of whole-grain wheat bread
Show all pathways known for 3.2.1.8Display the word mapDisplay the reaction diagram Show all sequences 3.2.1.8endo-1,4-beta-xylanase food industry wheat flour-associated endoxylanases are not active during dough mixing but exert their main effect during the fermentation phase of bread making. Wheat flour-associated endoxylanases can alter part of the arabinoxylan in dough, thereby changing their functionality in bread making and potentially affecting dough and end product properties
Show all pathways known for 3.5.3.1Display the word mapDisplay the reaction diagram Show all sequences 3.5.3.1arginase food industry when milk casein is hydrolyzed at 37°C by using commercial digestive enzymes, pancreatin F and protease A, a significant accumulation of L-ornithine in the hydrolysate and the simultaneous disappearance of L-arginine is noted. Transient but distinct arginase activity, which is sufficiently high for L-ornithine production, is detected in the hydrolysate for a certain period during casein hydrolysis. Findings suggest that an inactive precursor of arginase is contaminated in pancreatin F and is proteolytically activated during the incubation
Show all pathways known for 3.2.1.133Display the word mapDisplay the reaction diagram Show all sequences 3.2.1.133glucan 1,4-alpha-maltohydrolase food industry wild-type enzyme is not thermostable at low pH as encountered in recipes such as sourdough and rye dough, recombined variants increase thermal stability more than 10°C at pH 4.0-4.5, application test is performed with wheat flour dough at pH 5.5-5.9 and sourdough at pH 4.0-4.3 baked at 230°C for 22 min, firmness and elasticity tested at days 1, 3, and 7 after baking and vacuum packing
Display the word mapDisplay the reaction diagram Show all sequences 3.5.1.75urethanase food industry with good ethanol tolerance, the crude urethanase is able to reduce ethyl carbamate, i.e. urethane, in Chinese rice wine without the change of flavor substance in wine
Display the word mapDisplay the reaction diagram Show all sequences 3.2.1.40alpha-L-rhamnosidase food industry with the enhanced thermostability, the mutant enzyme, K406R/K573R, has potentially broadened the applications of alpha-L-rhamnosidase in food processing industry
Display the word mapDisplay the reaction diagram Show all sequences 4.4.1.141-aminocyclopropane-1-carboxylate synthase food industry wounding and pre-treatment with 1-methylcyclopropene promotes ethylene production by inducing expression of the ACC synthase, which accelerates persimmon fruit softening
Display the word mapDisplay the reaction diagram Show all sequences 3.4.14.11Xaa-Pro dipeptidyl-peptidase food industry X-prolyl dipeptidyl aminopeptidase PepX, EC 3.4.14.11, and the general aminopeptidase N, EC 3.4.11.2, exhibit a clear synergistic effect in casein hydrolysis studies. Here, the relative degree of hydrolysis is increased by approx. 132%
Display the word mapDisplay the reaction diagram Show all sequences 3.2.1.131xylan alpha-1,2-glucuronosidase food industry xylooligosaccharide derived from enzymatic hydrolysis of biopolymers is of considerable importance in preparing nutritional health oligosaccharides useful in food and pharmaceutical industries. To create added value products from hardwood xylan, xylanase (XynB) and alpha-glucuronidase (AguA) from Thermotoga maritima are co-produced in Escherichia coli through dual-promoter and bicistronic constructs
Show all pathways known for 3.2.1.8Display the word mapDisplay the reaction diagram Show all sequences 3.2.1.8endo-1,4-beta-xylanase food industry xylooligosaccharide derived from enzymatic hydrolysis of biopolymers is of considerable importance in preparing nutritional health oligosaccharides useful in food and pharmaceutical industries. To create added value products from hardwood xylan, xylanase (XynB) and alpha-glucuronidase (AguA) from Thermotoga maritima were co-produced in Escherichia coli through dual-promoter and bicistronic constructs
Show all pathways known for 5.3.1.5Display the word mapDisplay the reaction diagram Show all sequences 5.3.1.5xylose isomerase food industry xylose isomerase is widely used for production of glucose fructose syrup, a natural sweetener in dietary and preventive nutrition
Show all pathways known for 5.3.1.5Display the word mapDisplay the reaction diagram Show all sequences 5.3.1.5xylose isomerase food industry xylose isomerase isozyme T80 serves as potential alternate catalytic converter of glucose in the production of high-fructose corn syrup for the sweetener industry and for ethanol production
Display the word mapDisplay the reaction diagram Show all sequences 3.4.22.67zingipain food industry zingipain can hydrolyze the gelatin from fish skin to peptides with low average molecular weights (below 690 Da) more efficiently than that from pig skin, pig bone and bovine skin. All gelatin hydrolysates show higher antioxidative activities than non-hydrolysed gelatins. Fish skin gelatin hydrolysate obtained using ginger protease exhibits the highest degree of hydrolysis (13.08%) and antioxidant activity towards 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical (97.21%) and lipid peroxidation (48.46%)
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