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<< < Results 501 - 600 of 799 > >>
EC Number Recommended Name Application Commentary
Display the word mapDisplay the reaction diagram Show all sequences 3.2.1.73licheninase food industry the enzyme is used for production of oligomers as prebiotics
Display the word mapDisplay the reaction diagram Show all sequences 3.2.1.73licheninase industry properties make the enzyme highly suitable for industrial applications
Display the word mapDisplay the reaction diagram Show all sequences 3.2.1.78mannan endo-1,4-beta-mannosidase food industry the enzyme is involved in the degradation of plant cell wall, resulting in an increase in feed conversion efficiency of animal feed and improvement in the growth performance of broilers. The enzyme can also be used for hydrolyzing galactomannans present in coffee extract to inhibit gel formation during freezed-drying of the instant coffee
Display the word mapDisplay the reaction diagram Show all sequences 3.2.1.78mannan endo-1,4-beta-mannosidase food industry the enzyme is used for clarification of fruit juices such as grape, peach, orange and pomegranate juices
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 3.2.1.78mannan endo-1,4-beta-mannosidase food industry the purified enzyme is used to clarify some fruit juices like orange, grape fruit and apple juices
Display the word mapDisplay the reaction diagram Show all sequences 3.2.1.78mannan endo-1,4-beta-mannosidase industry when used to treat softwood pulp, enzyme hydrolyzes mainly glucomannan and exhibits a positive effect as a prebleaching agent
Display the word mapDisplay the reaction diagram Show all sequences 3.2.1.78mannan endo-1,4-beta-mannosidase industry the enzyme is highly useful in the food/feed, paper and pulp, and detergent industries
Display the word mapDisplay the reaction diagram Show all sequences 3.2.1.80fructan beta-fructosidase food industry a typical solution product consists of a mixture of fructose (155 g/l), glucose (155 g/l), sucrose (132 g/l) and fructooligosaccharides (50 g/l). The concentrations are suitable for applications in most food industries, in products such as sweets, candies, chocolates and yogurts. Besides, the prebiotic function of fructooligosaccharides as stimulants of the beneficial intestinal flora will give the product a functional and differentiated feature
Display the word mapDisplay the reaction diagram Show all sequences 3.2.1.80fructan beta-fructosidase food industry diabetics
Display the word mapDisplay the reaction diagram Show all sequences 3.2.1.80fructan beta-fructosidase food industry production of fuel ethanol and ultra-high fructose syrup
Display the word mapDisplay the reaction diagram Show all sequences 3.2.1.81beta-agarase industry use of enzyme as a cosmetic additive. The oligosaccharides produced by the enzyme have a whitening effect and inhibit tyrosinase activity in the murine melanoma cell line, B16F10. They are not cytotoxic to B16F10 or normal cells
Display the word mapDisplay the reaction diagram Show all sequences 3.2.1.81beta-agarase industry approaches for the preparation of a series of neoagaro-oligosaccharides by beta-agarase digestion. This system may be applicable in the production of oligosaccharides by beta-agarase digestion from natural sources such as algae
Display the word mapDisplay the reaction diagram Show all sequences 3.2.1.81beta-agarase industry creation of a thermostable mutant L122Q/N446I of beta-agarase AgaB by directed evolution. The higher thermostability of mutant L122Q/N446I, in conjunction with its high specific activity and product specificity, will allow this enzyme to have potentials in industrial applications
Display the word mapDisplay the reaction diagram Show all sequences 3.2.1.81beta-agarase industry strain HZ105 may be useful to produce stable agarases
Display the word mapDisplay the reaction diagram Show all sequences 3.2.1.82exo-poly-alpha-digalacturonosidase food industry properties of PGI may be suitable for food processing
Show all pathways known for 3.2.1.91Display the word mapDisplay the reaction diagram Show all sequences 3.2.1.91cellulose 1,4-beta-cellobiosidase (non-reducing end) industry development of efficient degradation of cellulosic biomass using cellulolytic enzymes, e.g. Ex-4, of white rot fungi
Display the word mapDisplay the reaction diagram Show all sequences 3.2.1.96mannosyl-glycoprotein endo-beta-N-acetylglucosaminidase food industry the enzyme can be used in dairy industry to efficiently release N-glycans from milk proteins
Display the word mapDisplay the reaction diagram Show all sequences 3.2.1.98glucan 1,4-alpha-maltohexaosidase food industry production of maltohexaose with low sweetness, low viscosity, and high efficiency for the uptake of energy by humans
Display the word mapDisplay the reaction diagram Show all sequences 3.2.1.98glucan 1,4-alpha-maltohexaosidase food industry the enzyme can be applied to manufacture high maltose syrup
Display the word mapDisplay the reaction diagram Show all sequences 3.2.1.98glucan 1,4-alpha-maltohexaosidase food industry the enzyme preparation is effective in removing starch based stains
Display the word mapDisplay the reaction diagram Show all sequences 3.2.1.98glucan 1,4-alpha-maltohexaosidase industry high compatibility and performance of engineered alpha-amylase AmyUS100DIG/M197A, suggesting its potential application in detergent industry
Display the word mapDisplay the reaction diagram Show all sequences 3.2.1.98glucan 1,4-alpha-maltohexaosidase industry applications in starch processing technologies because of its highly specific activity, halotolerance, unique substrate specificity, and end product pattern
Display the word mapDisplay the reaction diagram Show all sequences 3.2.1.99arabinan endo-1,5-alpha-L-arabinanase industry endo-1,5-alpha-L-arabinanases belonging to glycoside hydrolase family 43 are of great industrial interest for use in food technology, organic synthesis and biofuel production owing to their ability to catalyze the hydrolysis of alpha-1,5-arabinofuranosidic bonds in arabinose-containing polysaccharides
Display the word mapDisplay the reaction diagram Show all sequences 3.2.1.108lactase food industry the enzyme is used for the production of dairy products
Show all pathways known for 3.2.1.116Display the reaction diagram Show all sequences 3.2.1.116glucan 1,4-alpha-maltotriohydrolase food industry formation of type III resistant starch is affected by branch chain lengths, especially medium-length chains (DP 30-130), and it can be improved when hydrolysis by glucan 1,4 alpha-maltotriohydrolase precedes debranching. Type III resistant starch (RS3) is of particular interest as a food ingredient, because of its nutritional functionality and thermal stability in most normal cooking operations
Show all pathways known for 3.2.1.116Display the reaction diagram Show all sequences 3.2.1.116glucan 1,4-alpha-maltotriohydrolase food industry the enzyme may be effective in retarding starch retrogradation in baked products
Display the reaction diagram Show all sequences 3.2.1.118prunasin beta-glucosidase food industry beta-glucosidase as a tool in marker-assisted selection against bitter almonds
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
Display the word mapDisplay the reaction diagram Show all sequences 3.2.1.132chitosanase food industry has potential in the production of functional foods
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
Display the word mapDisplay the reaction diagram Show all sequences 3.2.1.132chitosanase food industry seafood processing industries use chitosanase for bioconversion/valorisation of marine crustacean biomaterials
Display the word mapDisplay the reaction diagram Show all sequences 3.2.1.132chitosanase food industry chitosanase from Paenibacillus mucilaginosus TKU032 may have potential applications in production of bioactive chitosan oligosaccharides for the food and pharmaceutical industries
Display the word mapDisplay the reaction diagram Show all sequences 3.2.1.132chitosanase food industry partially acetylated chitosan oligosaccharides have various potential applications in agriculture, biomedicine, and pharmaceutics due to their suitable bioactivities. A more promising approach is enzymatic depolymerization of chitosan using chitinases or chitosanases, as the substrate specificity of the enzyme determines the composition of the oligomeric products
Display the word mapDisplay the reaction diagram Show all sequences 3.2.1.132chitosanase industry a cheap chitosanase for large-scale chitosan oligosaccharide production in industry
Display the word mapDisplay the reaction diagram Show all sequences 3.2.1.132chitosanase industry application of chitosanase-overexpression strains
Display the word mapDisplay the reaction diagram Show all sequences 3.2.1.132chitosanase industry the enzyme has a great potential for industrial applications due to its high yield and broad pH stability
Display the word mapDisplay the reaction diagram Show all sequences 3.2.1.132chitosanase industry the fusion protein of Renibacterium sp. QD1 chitosanase CsnA and the carbohydrate binding module BgCBM5 from Burkholderia gladioli (CsnA-CBM5) exhibits higher chitosan binding capacity and catalytic activity than wild-type enzyme and improved thermostability. The hybrid enzyme is a useful candidate for industrial application
Display the word mapDisplay the reaction diagram Show all sequences 3.2.1.132chitosanase industry the high yield of the extracellular overexpression, relevant thermostability, and effective hydrolysis of commercial grade chitosan shows that this recombinant enzyme has a great potential for industrial applications
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 Novamyl is currently used in the baking industry as an anti-staling agent in breads at neutral or near neutral pH. It is rapidly inactivated during the baking process. Relative to the Novamyl wild-type the variants exhibit more than 10°C increase in thermal stability at pH 4.5, improving the anti-staling effect
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 impact on crumb texture, and amylopectin recrystallization: reduction of bread firmness increase during storage compared to control or other amylases, bread firmness is slightly increased at day 0, firmness at day 6 is 9.00, 7.15, and 4.40 N (compared to 16.85 N in control) for BStA dosages of 5.05, 10.1, and 20.2 enzyme units/g flour, respectively, though highest dosage leads to sticky dough and low resilience. Enzyme unit = amount of enzyme releasing 1 micromol maltose/minute at 40°C, pH 6.0, 100 mM sodium maleate buffer with 5.0 mM CaCl2. BStA almost completely suppresses amylopectin recrystallization. Hot water extractable dextrin content is increased largely by BStA
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
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 the enzyme is used for the production of maltose syrup from starch
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 the enzyme is used in baking and brewing industry
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 maltogenic amylases are used to decrease the maltotriose content of high maltose syrups. However, due to the interplay between the hydrolysis and transglycosylation activities of maltogenic amylases, the maltotriose contents of these syrups are still greater than that necessary for pure maltose preparation. Mutant enzyme W177S, shows decreased transglycosylation activity and enhanced maltose production. It will deliver performance superior to that of the wild-type under industrial conditions
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 potentially applied in bakery industries
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 the enzyme has many potential applications in food processing
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 3.2.1.135neopullulanase industry potentially valuable enzyme for starch and detergent industries
Display the word mapDisplay the reaction diagram Show all sequences 3.2.1.136glucuronoarabinoxylan endo-1,4-beta-xylanase food industry endogenous endoxylanase activity during fermentation and storing can have negative effects on dough, the enzyme effect depends on the wheat variety's enzyme content and inhibitor content
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
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
Display the word mapDisplay the reaction diagram Show all sequences 3.2.1.142limit dextrinase food industry limit dextrinase activity is of particular importance for the brewing industry as the branched dextrins produced after the action of alpha-amylase on starch are not fermentable and represent a loss of potential ethanol production
Display the word mapDisplay the reaction diagram Show all sequences 3.2.1.142limit dextrinase food industry limit dextrinase is a unique debranching enzyme involved in starch mobilization of barley grains during malting, and closely related to malt quality
Display the word mapDisplay the reaction diagram Show all sequences 3.2.1.142limit dextrinase food industry the enzyme is important for malting, influence of kilning on the enzyme activity, process optimization overview
Display the word mapDisplay the reaction diagram Show all sequences 3.2.1.142limit dextrinase food industry the enzyme is used in brewing and malting, the enzyme is limited for starch degradation due to its thermolability during kilning at 70°C, overview
Display the word mapDisplay the reaction diagram Show all sequences 3.2.1.157iota-carrageenase industry CgiF is an excellent candidate for industrial applications in production of iota-carrageen oligosaccharides from seaweed polysaccharides
Display the word mapDisplay the reaction diagram Show all sequences 3.2.1.168hesperidin 6-O-alpha-L-rhamnosyl-beta-D-glucosidase food industry herperidin occurs in lemons and oranges in high concentrations and contributes to juice clouding. Enzymatic hydrolysis via the diglycosidase is useful to remove the unpleasant taste or for juice clarification, a deglycosylation (hydrolysis and transglycosylation) in a single step
Display the word mapDisplay the reaction diagram Show all sequences 3.2.1.168hesperidin 6-O-alpha-L-rhamnosyl-beta-D-glucosidase food industry potential use of the enzyme for biotechnoligical applications, e.g. in aroma modulation of fermented foods
Display the word mapDisplay the reaction diagram Show all sequences 3.4.11.1leucyl aminopeptidase food industry application of recombinant leucine aminopeptidase rLap1 from Aspergillus sojae in debittering
Display the word mapDisplay the reaction diagram Show all sequences 3.4.11.5prolyl aminopeptidase food industry Aspergillus oryzae enzyme PAP together with alkaline protease and leucine aminopeptidase is used to hydrolyze rice protein. The amount of hydrophobic amino acids is significantly increased, which contributes to a reduction in the bitterness
Display the word mapDisplay the reaction diagram Show all sequences 3.4.11.5prolyl aminopeptidase industry the effectiveness of enzyme in purified form, membrane bound form and in combination with other enzymes to degrade collagen resulting in pharmaceutically significant collagen hydrolysates and in meat tenderization marks its industrial importance
Display the word mapDisplay the reaction diagram Show all sequences 3.4.11.9Xaa-Pro aminopeptidase food industry PepX aminopeptidase from Streptococcus thermophilus ACA DC 0022 is used in Greek Feta cheese manufacturing
Display the word mapDisplay the reaction diagram Show all sequences 3.4.13.9Xaa-Pro dipeptidase food industry prolidase can be used in dietary industry as bitterness reducing agent
Display the word mapDisplay the reaction diagram Show all sequences 3.4.13.9Xaa-Pro dipeptidase food industry prolidases are employed in the cheese-ripening process to improve cheese taste and texture
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
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 3.4.14.11Xaa-Pro dipeptidyl-peptidase food industry activation of the enzyme is observed after processing at 100-200 MPa and 20-30°C. More intense processing conditions lead to enzyme inactivation. Pressures up to 200 MPa result in a structurally molten globule-like state where PepX maintains its secondary structure but the tertiary structure is substantially affected and enzyme activity increased. Both secondary and tertiary structures are affected severely by higher pressures (450 MPa), which reduce enzyme activity
Display the word mapDisplay the reaction diagram Show all sequences 3.4.14.11Xaa-Pro dipeptidyl-peptidase food industry during casein hydrolysis, the sequential application of PepX or PepN after prehydrolysis with Alcalase results in an relative degree of hydrolysis (rDH) increase of 1.12- or 2.00fold, respectively, compared to only using Alcalase. The simultaneous application of Alcalase, PepX and PepN from the beginning shows similar results as the sequential application, but only three remaining peptides are observed and the hydrolysis time is reduced from 16 h (sequential approach) to 6.5 h (simultaneous approach)
Display the word mapDisplay the reaction diagram Show all sequences 3.4.14.11Xaa-Pro dipeptidyl-peptidase food industry immobilization of enzyme as cross-linked enzyme aggregate CLEA results in 66% residual activity at 50°C after 4 d (compared to 50% for the free enzyme), and the optimum temperature increases from 30°C for wild-type to 40°C for PepN-CLEAs. With combined CLEAs of PepX/PepN the highest activity yield is about 18% and 9% for PepX and PepN activity, respectively. The combined CLEAs are suitable for application in protein hydrolysis. The relative degree of hydrolysis is increased by approximately 52% compared to an alcalase pre-hydrolyzed casein solution
Display the word mapDisplay the reaction diagram Show all sequences 3.4.14.11Xaa-Pro dipeptidyl-peptidase food industry production, characterization and use of cross-linked enzyme aggregates (CLEAs) from a fusion protein of PepN and PepX (FUS-PepN_PepX CLEA). The FUS-PepN_PepX CLEAs produced have activity for both specific enzymes. pH and temperature optima, environmental conditions show that the CLEAs are suitable for application in a complex matrix, such as food protein hydrolysates. The relative degree of hydrolysis of a prehydrolyzed casein solution is increased by 100% and the hydrolysate obtained shows a strong antioxidative capacity (ABTS-IC50 value: 7.85 microg/ml)
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 3.4.17.1carboxypeptidase A food industry Brassica carinata protein hydrolysates could be used for developing functional foods for the treatment of heart and related diseases
Display the word mapDisplay the reaction diagram Show all sequences 3.4.17.1carboxypeptidase A food industry hydrolyzates could be used for preparing special diets when there is a need to increase the supply of branched amino acids and/or reduce the intake of aromatic amino acids
Display the word mapDisplay the reaction diagram Show all sequences 3.4.17.1carboxypeptidase A food industry the application of the novel ochratoxin A hydrolytic enzyme to reduce the ochratoxin A contents on some food or feed products is under evaluation
Display the word mapDisplay the reaction diagram Show all sequences 3.4.17.1carboxypeptidase A food industry application of enzyme to wheat flour contaminated by ochratoxin A leads to 16.8-78.5% reduction of ochratoxin A and production of ochratoxin alpha
Display the word mapDisplay the reaction diagram Show all sequences 3.4.21.1chymotrypsin industry the enzyme is successfully immobilized on a non-leaching material surface to provide a new material able to inhibit biofilm colonization. The multiple-target nature of the protease activity allows the new material to be used with a broad-spectrum activity against polymicrobial infections, including drug-resistant strains
Display the word mapDisplay the reaction diagram Show all sequences 3.4.21.1chymotrypsin industry the enzyme possesses potential applications in the food, leather and silk industries where acidic or slightly alkaline conditions are needed
Display the word mapDisplay the reaction diagram Show all sequences 3.4.21.4trypsin food industry the enzyme can be used as a possible biotechnological tool in the fish processing and food industries
Display the word mapDisplay the reaction diagram Show all sequences 3.4.21.7plasmin food industry milk retentate with increased plasmin activity is an interesting starting material for cheese-making. Increased plasmin activity increases cheese flavour and decreases ripening time
Display the word mapDisplay the reaction diagram Show all sequences 3.4.21.7plasmin food industry the enzyme is responsible for spoilage of directly heated ultra-high temperature milk products
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 word mapDisplay the reaction diagram Show all sequences 3.4.21.25cucumisin food industry milk-clotting enzyme for cheese-making
Display the word mapDisplay the reaction diagram Show all sequences 3.4.21.26prolyl oligopeptidase food industry the enzyme can be used during mashing to produce gluten free beer
Display the word mapDisplay the reaction diagram Show all sequences 3.4.21.62Subtilisin food industry alcalase-hydrolyzed potato protein has both antioxidant and emulsifying properties which may be of potential use in meat emulsion manufacturing
Display the word mapDisplay the reaction diagram Show all sequences 3.4.21.62Subtilisin industry improving the kinetic, thermal and thermodynamic stability of subtilisin Carlsberg by means of simple, inexpensive but effective covalent coupling to oxidized sucrose polymers of varying sizes as well as polyglutaraldehyde. Stability is comparable to the most stabilized subtilisin variants obtained by site-directed mutagenesis
Display the word mapDisplay the reaction diagram Show all sequences 3.4.21.62Subtilisin industry subtilisin JB1 may serve as a potential source material for use in industrial applications of proteolytic enzymes and microorganisms for fishery waste degradation and fish by-product processing
Display the word mapDisplay the reaction diagram Show all sequences 3.4.21.62Subtilisin industry the enzyme shows excellent performance in stain removal from cotton fabric and good compatibility with several commercial laundry detergent formulations, suggesting that it has high potential for use in various industrial applications
Display the word mapDisplay the reaction diagram Show all sequences 3.4.21.63Oryzin food industry the enzyme is efficient in producing antihypertensive peptide IPP from beta-casein and a potential debittering agent. The high degree of hydrolysis of the enzyme to soybean protein (8.8%) and peanut protein (11.1%) compared to papain and alcalase makes it a good candidate in the processing of oil industry byproducts
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 3.4.21.63Oryzin industry immobilization of the enzyme as an important biotechnological aspect
Display the word mapDisplay the reaction diagram Show all sequences 3.4.21.63Oryzin industry optimization of protease production in fermentation medium with optimal salt, nitrogen and carbon concentrations
Display the word mapDisplay the reaction diagram Show all sequences 3.4.21.63Oryzin industry possible use of the enzyme in detergent industry and peptide synthesis due to its compatibility with several detergents, oxidants and organic solvents
Display the word mapDisplay the reaction diagram Show all sequences 3.4.21.63Oryzin industry alkaline proteases are a major group of industrial enzymes that hydrolyze proteins into short peptides and amino acids, and catalyze peptide synthesis
Display the word mapDisplay the reaction diagram Show all sequences 3.4.21.63Oryzin industry peptidases are important enzymes with applications in many industrial sectors, such as the production of cheese, meat, fish, and wine, protein hydrolysates, the pharmaceutical industry, the leather industry, cosmetics, and fine chemicals
Display the word mapDisplay the reaction diagram Show all sequences 3.4.21.75Furin industry furin may be applied in mass production of a potent antimicrobial peptide histonin as a natural form, whereby overcoming its inherent toxicity and the low yield of production
Display the word mapDisplay the reaction diagram Show all sequences 3.4.21.96Lactocepin food industry CEP isolated from Mongolian fermented mare's milk strain SBT11087 is distinct from those from previously reported Lactobacillus helveticus strains in terms of its optimal temperature and its degradation of beta-casein
Display the word mapDisplay the reaction diagram Show all sequences 3.4.21.96Lactocepin industry method to alter lactocepin specificity in commercial starter cultures with a propensity for bitter flavour defect. PrtP derivatives developed by this approach should be suitable for commercial applications in the US and other countries with a favourable regulatory climate
Display the word mapDisplay the reaction diagram Show all sequences 3.4.21.111aqualysin 1 food industry presence of aqualysin 1 in bread dough has no impact on the specific bread volume and only limited impact on hardness, cohesiveness, springiness, resilience and chewiness, but impacts bread crumb coherence. Aualysin in dough is inhibited by wheat endogenous serine peptidase inhibitors during dough mixing and fermentation and starts hydrolyzing gluten proteins during baking above 80°C
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
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