EC Number   |
Recommended Name  |
Application |
|---|
   2.4.1.211 | 1,3-beta-galactosyl-N-acetylhexosamine phosphorylase |
nutrition |
dairy industry production of different fermented bifidobacteria milks |
 2.4.1.18 | 1,4-alpha-glucan branching enzyme |
nutrition |
cooking and textural characteristics of rice depend not only on the ratio of amylose, but also on the degree of amylopectin branching. Short chains of glucose with a degree of polymerization (DP)of 69 inhibit retrogradation. In vivo modification of starches using genetic engineering holds potential for both enhancing nutritional qualities and for obviating post-harvest modifications often necessary for utilization of this complex carbohydrate |
| 2.4.1.18 | 1,4-alpha-glucan branching enzyme |
nutrition |
production of very-high-amylose potato starch by simultaneous inhibition of SBE A and SBE B to a level of less than 1% using an antisense construct |
| 2.5.1.32 | 15-cis-phytoene synthase |
nutrition |
elevation of lycopene in tomato fruit by genetic manipulation of carotenoid biosynthesis using the fruit-specific expression of a bacterial phytoene synthase |
| 2.5.1.32 | 15-cis-phytoene synthase |
nutrition |
50fold increase in carotenoid levels in green embryos of Brassica napus after overexpression of bacterial phytoene synthase. Brassica and perhaps other oil seed crops may be used as commercial sources of carotenoids |
| 2.5.1.32 | 15-cis-phytoene synthase |
nutrition |
engineering of a critical step in provitamin A biosynthesis in a non-photosynthetic, carotenoid-lacking plant tissue, important implications for long-term prospects of overcoming worldwide vitamin A deficiency |
| 2.5.1.32 | 15-cis-phytoene synthase |
nutrition |
bioengineering of astaxanthin biosynthesis in rice endosperm. Astaxanthin, a red-colored ketocarotenoid, has strong antioxidant activity and thus can benefit human health. However, astaxanthin is not produced in most higher plants. Introduction of a minimal set of four transgenes (sZmPSY1, sPaCrtI, sCrBKT, and sHpBHY, which encode the enzymes phytoene synthase, phytoene desaturase, beta-carotene ketolase, and beta-carotene hydroxylase, respectively) driven by rice endosperm-specific promoters establishes the carotenoid/ketocarotenoid/astaxanthin biosynthetic pathways in the endosperm of rice |
| 2.5.1.32 | 15-cis-phytoene synthase |
nutrition |
engineering of Yarrowia lipolytica for de novo production of the food and feed additive astaxanthin by fermentation. The astaxanthin-producing Yarrowia lipolytica shows great promise for employment in biological astaxanthin production. The genes for beta-carotene biosynthesis: bi-functional phytoene synthase/lycopene cyclase (crtYB) and phytoene desaturase (crtI) from Xanthophyllomyces dendrorhousa are introduced. The activities of 3-hydroxy-3-methylglutaryl-coenzyme A reductase (HMG1) and geranylgeranyl diphosphate synthase (GGS1/crtE) in the best producing strain are optimized. Downregulation of the competing squalene synthase SQS1 increases the beta-carotene titer. Then a beta-carotene ketolase (crtW) from Paracoccus sp. N81106 and hydroxylase (crtZ) from Pantoea ananatis are introduced to convert beta-carotene into astaxanthin. The constructed strain accumulates 10.4 mg/l of astaxanthin but also accumulates astaxanthin biosynthesis intermediates, 5.7 mg/l canthaxanthin, and 35.3 mg/l echinenone. The copy numbers of crtZ and crtW are optimized to obtain 3.5 mg/g dry cell weight (54.6 mg/l) of astaxanthin in a microtiter plate cultivation |
| 2.5.1.32 | 15-cis-phytoene synthase |
nutrition |
rice endosperm can be engineered to produce nutritionally important ketocarotenoids. The limited activity of endogenous beta-carotene hydroxylases causes a bottleneck in the extended ketocarotenoid pathway that must be overcome in order to maximize flux towards target ketocarotenoid molecules |
| 2.4.1.100 | 2,1-fructan:2,1-fructan 1-fructosyltransferase |
nutrition |
activity of 2,1-fructan:2,1-fructan 1-fructosyltransferase is high in the top portion of asparagus spear and decreases during storage, while in the middle and bottom portions, its activity varies slightly. The ratio of 6G-fructosyltransferase and 2,1-fructan:2,1-fructan 1-fructosyltransferase is independent of temperature |
| 2.4.1.100 | 2,1-fructan:2,1-fructan 1-fructosyltransferase |
nutrition |
continuous decline of fructooligosaccharides of low degree of polymerization during storage of tuberous roots is mainly due to the activity of fructan 1-exohydrolase and less due to the activity of 2,1-fructan:2,1-fructan 1-fructosyltransferase |
| 4.2.3.118 | 2-methylisoborneol synthase |
nutrition |
2-methylisoborneol produced by cyanobacteria,, causes an unpleasant taste and odor in tap water. Bacterial cultures show higher accumulation of 2-methylisoborneol at 30°C than at 4°C or 20°C after 24 h of culture |
| 1.1.1.265 | 3-methylbutanal reductase |
nutrition |
essential in removal of the worthy off-flavours in beer during fermentation |
| 3.1.3.8 | 3-phytase |
nutrition |
addition of Aspergillus niger phytase to the flour containing wheat bran increases iron absorption in humans |
| 3.1.3.8 | 3-phytase |
nutrition |
improves the nutrient utilization as additives in fish feed |
| 3.1.3.8 | 3-phytase |
nutrition |
may be considered for application as an animal feed additive to assist in the hydrolysis of phytate complexes to improve the bioavailability of phosphorus in plant feedstuff |
| 3.1.3.8 | 3-phytase |
nutrition |
complete removal of inorganic phosphate from growing pig diets coupled with phytase supplementation improves digestibility and retention of phosphor and nitrogen, thus reducing manure phosphor excretion without any negative effect on pig performance |
| 3.1.3.8 | 3-phytase |
nutrition |
enzyme is at least as efficient as commercial phytase for hydrolyzing phytate in corn-based animal feed |
| 3.1.3.8 | 3-phytase |
nutrition |
Pichia pastoris containing cell-surface phytase releases phosphorus from feedstuff at a level similar to secreted phytase. Pichia pastoris with phytase displayed on its surface has a great potential as a whole-cell supplement to animal feed |
| 3.1.3.8 | 3-phytase |
nutrition |
use of Yersinia rohdei phytase as an attractive additive to animal feed. Compared with the major commercial phytases from Aspergillus niger, Escherichia coli, and a potential commercial phytase from Yersinia intermedia, the Yersinia rohdei phytase is more resistant to pepsin, retains more activity under gastric conditions, and releases more inorganic phosphorus from soybean meal under simulated gastric conditions |
| 3.1.3.8 | 3-phytase |
nutrition |
isozymes LlALP1 and LlALP2 have the potential to be useful as feed and food supplements |
| 3.1.3.8 | 3-phytase |
nutrition |
the phytase has the potential to be useful as an animal feed supplement |
| 3.1.3.8 | 3-phytase |
nutrition |
seed-specific overexpression of Aspergillus niger phytase in corn leads to transgenic corn with bioavailable phosphate. Maximal phytase activity of 125 FTU/g kernels can be obtained, 1000fold above that of the wild type, with 1000 g of kernels containing up to 67 times the feed industry requirement. An animal feeding trial demonstrated that the recombinant enzyme has similar nutritional effects on broiler chickens to a commercially available phytase product in terms of reducing inorganic phosphorus addition to feed and phosphate excretion in animal manure |
| 3.1.3.8 | 3-phytase |
nutrition |
due to its specific enzymatic activity, phytase is considered a green feed additive, which can effectively improve the availability of phytate-P and, simultaneously, eliminate the anti-nutritional function of phytate, resulting in a lower production cost and improved environmental protection |
| 3.1.3.8 | 3-phytase |
nutrition |
the enzyme is useful to reduced phytate in tandoori and naan dough for flat Indian bread, The enzymatic reduction of phytic acid will lead to the retention of the nutrients, and thus, result in a significant improvement in mineral absorption. The addition of rPPHY resulted in 67.5% and 23.2 % reduction in phytic acid content in tandoori and naan, respectively. The texture of the test breads remains as good as the control breads |
| 1.1.1.145 | 3beta-hydroxy-DELTA5-steroid dehydrogenase |
nutrition |
expression of hepatic but not testicular 3beta-hydroxysteroid dehydrogenase shows a negative relationship with the level of backfat androsterone and is accompanied by a reduced rate of the hepatic androsterone clearance. Low expression of enzyme protein in the liver of high androsterone pigs is accompanied by a reduced level of enzyme mRNA |
| 1.1.1.145 | 3beta-hydroxy-DELTA5-steroid dehydrogenase |
nutrition |
independent of castration method, all castrated pigs show greater mRNA and protein expression of 3beta-HSD and lower levels of all steroids in plasma compared with entire males. There is a strong correlation between mRNA and protein expression of 3beta-HSD and steroid levels |
| 2.4.1.25 | 4-alpha-glucanotransferase |
nutrition |
potential applications in the starch industry |
| 2.4.1.25 | 4-alpha-glucanotransferase |
nutrition |
cycloamylose will be used in the food, pharmaceutical and chemical industries |
| 2.4.1.25 | 4-alpha-glucanotransferase |
nutrition |
acting on gelatinized food-grade potato starch, PyAMase produced a thermoreversible starch product with gelatin-like properties. This thermoreversible gel has potential applications in the food industry |
| 3.1.3.26 | 4-phytase |
nutrition |
moderate decrease of pH by sourdough fermentation is sufficient to reduce phytate content of whole wheat flour through endogenous phytase activity |
| 3.1.3.26 | 4-phytase |
nutrition |
due to its specific enzymatic activity, phytase is considered a green feed additive, which can effectively improve the availability of phytate-P and, simultaneously, eliminate the anti-nutritional function of phytate, resulting in a lower production cost and improved environmental protection |
| 3.1.3.5 | 5'-nucleotidase |
nutrition |
the substrate 5'-IMP is an important commercial index of freshness of fish |
| 2.3.1.37 | 5-aminolevulinate synthase |
nutrition |
enzyme expressed in transgenic Nicotiana tabacum plants demonstrate functional complementation in the chlorophyll biosynthesis and open strategies for producing tolerance against inhibitors of the C5 pathway |
| 4.1.1.5 | acetolactate decarboxylase |
nutrition |
ADC has a practical application in brewing, used to speed maturation |
| 4.1.1.5 | acetolactate decarboxylase |
nutrition |
use of enzyme allows the acceleration of beer fermentation/maturation because it shunts diacetyl formation, new process involving recoverable encapsulated enzyme |
| 3.4.22.14 | actinidain |
nutrition |
actinidin induces protease-dependent morphology changes of T84 human colorectal adenocarcinoma cells leading to cell rounding and desquamation of the epithelial monolayer, without affecting cell viability |
| 1.14.19.6 | acyl-CoA (9+3)-desaturase |
nutrition |
after functional expression of a DELTA12 fatty acid desaturase gene from Spinacia oleracea in transgenic Sus scrofa levels of linoleic acid (18:2n-6) in adipocytes that have differentiated in vitro from cells derived from the transgenic pigs are about 10 times higher than those from wild-type pigs. In addition, the white adipose tissue of transgenic pigs contained about 20% more linoleic acid (18:2n-6) than that of wild-type pigs. These results demonstrate the functional expression of a plant gene for a fatty acid desaturase in mammals, opening up the possibility of modifying the fatty acid composition of products from domestic animals by transgenic technology, using plant genes for fatty acid desaturases |
| 1.14.19.3 | acyl-CoA 6-desaturase |
nutrition |
evaluating D6D activity in preterm infants is important for better nutritional management |
| 1.3.3.6 | acyl-CoA oxidase |
nutrition |
engineering of plants with increased content of monocarboxylic fatty acids in this essential oil crop by enzyme overexpression |
| 1.3.3.6 | acyl-CoA oxidase |
nutrition |
inhibition of ACOX1 is an effective approach for the treatment of high fat diet or obesity-induced metabolic diseases by improving mitochondrial lipid and reactive oxygen species metabolism |
| 1.14.19.47 | acyl-lipid (9-3)-desaturase |
nutrition |
product yields are markedly enhanced by codon optimization of the Pythium gene. The redundancy in substrate utilization of the enzyme the codon-optimized gene can be exploited as potential genetic tool for production of nutritionally important polyunsaturated fatty acids by reconstituting fatty acid profile in biological systems of commercial interest through n-3 or n-6 pathway |
| 2.4.1.358 | acylphloroglucinol glucosyltransferase |
nutrition |
improvement of strawberry flavor, down-regulation of UGT71K3 transcript expression in strawberry receptacles led to a significant reduction in the level of 4-hydroxy-2,5-dimethyl-3(2H)-furanone-glucoside and a smaller decline in 4-hydroxy-2,5-dimethyl-3(2H)-furanone-glucoside-malonate compared with the level in control fruits |
| 3.5.3.12 | agmatine deiminase |
nutrition |
developing of an analytic method for agmatine, being an important reagent for food research |
| 5.1.3.B12 | Agrobacterium tumefaciens D-psicose 3-epimerase |
nutrition |
D-psicose (D-ribo-2-hexulose or D-allulose), a C3 epimer of D-fructose and considered as a rare sugar. It is regarded as a low calorie sweetener, an inhibitor of hepatic lipogenic enzymes, an activator of abdominal lipolysis and intestinal alpha-glycosidase enzymes D-psicose reduces the hyperglycemia, obesity, and hyperlipidemia and decrease the blood glucose level in type-2 diabetes |
| 1.4.1.1 | alanine dehydrogenase |
nutrition |
Lactococcus lactis strain NZ9000 expressing the enzyme from Bacillus subtilis can be used in imporvement of dairy fermentation for developing healthy yogurts with sweet taste or other fermented dairy foods |
| 2.6.1.44 | alanine-glyoxylate transaminase |
nutrition |
overexpression of enzyme in Ashbya gossypii, use for production of riboflavin for human and animal feed supplement |
| 2.3.1.84 | alcohol O-acetyltransferase |
nutrition |
polishing of rice for use in sake brewing is necessary to remove inositol from rice, thereby increasing AATase activity. A high AATase activity leads to an abundance of acetate esters of higher alcohols in sake, such as isoamyl acetate, one of the most favorable odor-enhancing compounds |
| 1.2.3.1 | aldehyde oxidase |
nutrition |
identification of 17 diet-derived constituents as inhibitors, with Kiss that vary approximately 300fold. Inhibitors bind within the active site and elucidate key enzyme-inhibitor interactions. QSAR modeling identified three structural descriptors that correlate with inhibition potency |
| 1.1.1.21 | aldose reductase |
nutrition |
pretreatment of sugarcane bagasse hydrolysate to eliminate toxic compounds unsuitable for use as growth medium in xylitol production. optimization of adsorption time, type odf acid used, concentration and charcoal leads to a high ratio of xylose reductase, EC1.1.1.21, to xylitol dehydrogenase, EC1.1.1.9, of 4.5 |
| 2.7.1.93 | alkylglycerol kinase |
nutrition |
enzyme plays a very important role in nutritional experiments, both in vivo and in cell culture, where the intent is either to restore or to increase the cellular levels of ether-linked phospholipids |
| 4.4.1.4 | alliin lyase |
nutrition |
dense phase carbon dioxide has a significant effect on the greening of intact garlic (Allium sativum L.) cloves. The formation of the green colour is a comprehensive result of dense phase carbon dioxide on changing cellular structure, alliin consumption and alliinase activity. DPCD treatment at 10 MPa and 55°C is the optimum condition for the greening of Laba garlic |
| 3.2.1.1 | alpha-amylase |
nutrition |
the enzyme is crucial for the production of malt, an imortant starting material in the manufacture of beer and whisky |
| 3.2.1.1 | alpha-amylase |
nutrition |
potentially useful in bread making as antistaling agent, economic production using low-cost sugarcane bagasse possible |
| 4.2.3.133 | alpha-copaene synthase |
nutrition |
tuber-specific over-expression of potato alpha-copaene synthase gene results in up to 15fold enhanced levels of alpha-copaene with a positive correlation between transgene expression level and alpha-copaene abundance. No aroma differences in the transgenic samples compared with controls and no significant differences in taste attributes are found. Sensory analysis suggests that alpha-copaene is not a major component of potato flavour |
| 3.2.1.22 | alpha-galactosidase |
nutrition |
- |
| 3.2.1.22 | alpha-galactosidase |
nutrition |
soymilk processing |
| 3.2.1.22 | alpha-galactosidase |
nutrition |
beet sugar refining |
| 3.2.1.22 | alpha-galactosidase |
nutrition |
food ingredients containing alpha-1,6-galactoside bond elicit gastrointestinal disturbances in monogastric animals, including humans. Pretreatment of such ingredients with alpha-galactosidase has the potential to alleviate this condition |
| 3.2.1.22 | alpha-galactosidase |
nutrition |
potential for the removal of raffinose and stachyose from soymilk |
| 3.2.1.22 | alpha-galactosidase |
nutrition |
in soymilk, Lactobacillus curvatus R08 completely hydrolyzes the non-digestive oligosaccharides after 18-24 h of fermentation. The abilities to degrade raffinose sugars and, particularly, to produce organic acids from sugar, could contribute to reductions in the anti-nutritional properties of soy, and to the accumulation of compounds with beneficial properties during food processing |
| 3.2.1.22 | alpha-galactosidase |
nutrition |
in soymilk, Leuconostoc mesenteroides JK55 completely hydrolyzes the non-digestive oligosaccharides after 18-24 h of fermentation. The abilities to degrade raffinose sugars and, particularly, to produce organic acids from sugar, could contribute to reductions in the anti-nutritional properties of soy, and to the accumulation of compounds with beneficial properties during food processing |
| 3.2.1.22 | alpha-galactosidase |
nutrition |
incubation of intracellular enzyme with soy milk for 6 h at 55°C reduces stachyose and raffinose amounts by 100% and 73%, respectively |
| 3.2.1.20 | alpha-glucosidase |
nutrition |
the enzyme together with the enzyme of Brettanomyces lambicus seems to be the key factor in the overattenuation of lambic beer |
| 3.2.1.20 | alpha-glucosidase |
nutrition |
production of isomaltooligosaccharides |
| 3.2.1.20 | alpha-glucosidase |
nutrition |
high thermostability of the enzyme permits the transglucosylation reaction at high temperatures, which is beneficial for continous production of oligosaccharides from sucrose |
| 3.2.1.20 | alpha-glucosidase |
nutrition |
usage in industrial processes to hydrolyze starch, saccharification step |
| 3.2.1.20 | alpha-glucosidase |
nutrition |
feeding of maltase-glucoamylase null and wild-type mice with starch diets ad libitum and ad limitum. After ad libitum meals, null and wild-type mice have similar increases of blood glucose concentration. At low intakes, null mice have less fractional glucogenesis than wild-type mice. Null mice do not reduce fractional glucogenesis responses to ad libitum intakes demonstrating the dominant role of sucrose-isomaltase activity during full feeding |
| 3.2.1.40 | alpha-L-rhamnosidase |
nutrition |
debittering of fruit juice |
| 3.2.1.40 | alpha-L-rhamnosidase |
nutrition |
alpha-L-rhamnosidases are used in wine production |
| 3.2.1.40 | alpha-L-rhamnosidase |
nutrition |
production of bioavailable flavonoid glucosides in fruit juices and green tea by use of fungal alpha-L-rhamnosidases RhaA and RhaB from Aspergillus aculeatus |
| 3.2.1.40 | alpha-L-rhamnosidase |
nutrition |
application in fruit juice and wine industry, bioreactor design for production of rhamnose from natural flavinoids such as naringin |
| 3.4.11.22 | aminopeptidase I |
nutrition |
the enzyme is useful to reduce bitterness of food products by hydrolysis of peptides with hydrophobic amino acids causing the bitter taste |
| 3.2.1.33 | amylo-alpha-1,6-glucosidase |
nutrition |
the activity of the glycogen debranching enzyme may control the rate of glycogenolysis and glycolysis, but does not block rapid glycolysis and pH decrease when the temperature is high. This may be important in PSE (pale, soft, exudative) meat, where the pH decreases rapidly at high temperatures, but rapid cooling could limit the activity of glycogen debranching enzyme and thus glycogenolysis |
| 3.2.1.99 | arabinan endo-1,5-alpha-L-arabinanase |
nutrition |
- |
| 3.2.1.99 | arabinan endo-1,5-alpha-L-arabinanase |
nutrition |
role in juice clarification |
| 3.2.1.99 | arabinan endo-1,5-alpha-L-arabinanase |
nutrition |
commercial applications in fruit and vegetable processing, particularly in apple juice manufacture where their use prevents haze formation in pectinase-treated apple pulp by depolymerizing debranched arabinan, linear alpha-1,5-arabinan, formed by the action of alpha-L-arabinofuranosidases during this process |
| 3.2.1.99 | arabinan endo-1,5-alpha-L-arabinanase |
nutrition |
useful for pectin production from sugar beet pulp |
| 3.2.1.99 | arabinan endo-1,5-alpha-L-arabinanase |
nutrition |
useful for pectin extraction from citrus peel from fruit-juice industries and sugar-beet pulp from sugar factories |
| 3.2.1.99 | arabinan endo-1,5-alpha-L-arabinanase |
nutrition |
production of L-arabinose from plant arabinan at high temperatures |
| 3.5.3.1 | arginase |
nutrition |
oopherectomized animals treated with 0.5% cholesterol-enriched diet. Diet results in increase in plasma lipids, atheromatous lesions as well as expression of enzyme isoforms arginase I and II and an increase in cellular proliferation. Diet plus supplementation of 17beta-estradiol results in a decrease of atheromatous lesions and reduced expression of both enzyme isoforms and inducible NO synthase |
| 3.1.8.1 | aryldialkylphosphatase |
nutrition |
no effect of caloric restriction upon triglyceride or total cholesterol concentration or on enzyme mRNA level. Enzyme activity tends to be higher in females and drops with caloric restriction in both genders. Variations in enzyme activity and apolipoprotein levels show gender-related differences that indicate a different adaptive strategy of male and female animals when faced with a period of food restriction |
| 6.3.5.4 | asparagine synthase (glutamine-hydrolysing) |
nutrition |
design of a silencing construct that simultaneously targets the expression of both isoforms StAs1and StAs2. Tubers of the transformed intragenic plants contain up to 20fold reduced levels of free asparagine. This coincides with a small increase in the formation of glutamine and does not affect tuber shape or yield. Heat-processed products derived from the low-asparagine tubers are indistinguishable from their untransformed counterparts in terms of sensory characteristics. However, both French fries and potato chips accumulate as little as 5% of the acrylamide present in wild-type controls |
| 2.7.2.4 | aspartate kinase |
nutrition |
high methionine and methionine metabolite levels are found in tobacco plants expressing bAK/D-AtCGS and bAK/T-AtCGS, this is the result of the enhanced flux of the carbon/amino skeleton towards methionine synthesis, to improve the nutritional quality of crop plants, by increasing the levels of nutritionally important essential amino acids, methionine and threonine, by expressing bAK and F-AtCGS, a significantly higher methionine level could be achieved in plants expressing bAK together with D-AtCGS. |
| 2.7.2.4 | aspartate kinase |
nutrition |
enzyme mutants may be used to improve the nutritional quality of rice and other cereal grains |
| 3.5.1.15 | aspartoacylase |
nutrition |
development of a general and simple procedure for the resolution of racemic amino acids |
| 3.4.23.18 | Aspergillopepsin I |
nutrition |
Aspergillus awamori and the extracellular protease play important roles in japanese food production, overview |
| 3.4.23.18 | Aspergillopepsin I |
nutrition |
Aspergillus oryzae and the extracellular protease play important roles in japanese food production, overview |
| 3.4.23.18 | Aspergillopepsin I |
nutrition |
Aspergillus saitoi and the extracellular protease play important roles in japanese food production, overview |
| 3.4.23.18 | Aspergillopepsin I |
nutrition |
Aspergillus sojae and the extracellular protease play important roles in japanese food production, overview |
| 3.4.23.18 | Aspergillopepsin I |
nutrition |
Aspergillus species and the extracellular protease play important roles in japanese food production, overview |
| 1.8.1.2 | assimilatory sulfite reductase (NADPH) |
nutrition |
quality determination of surimi, purified enzyme increases the reactive SH and gel strength of surimi prepared from frozen mackerel, processing of surimi-based products |
| 1.21.3.6 | aureusidin synthase |
nutrition |
nutritional qualities of leafy vegetables can be enhanced through the introduction of aurone biosynthetic pathways |
| 3.4.11.10 | bacterial leucyl aminopeptidase |
nutrition |
debittering of casein- and soyprotein-derived peptide solutions |
| 1.16.3.2 | bacterial non-heme ferritin |
nutrition |
thermostable ferritin can be used in production of clean drinking water and process water. Thermostable ferritin is an excellent system for rapid phosphate and arsenate removal from aqueous solutions down to residual concentrations at the picomolar level |
| 3.2.1.2 | beta-amylase |
nutrition |
traditional use in the manufacture of infant food and sorghum beer in Burkina Faso |
| 3.2.1.2 | beta-amylase |
nutrition |
industrial utility for the production of high maltose syrups from raw or soluble starch at 75°C |
| 3.2.1.2 | beta-amylase |
nutrition |
possible industrial utility for commercial production of maltose-containing syrups from raw corn starch |
| 3.2.1.2 | beta-amylase |
nutrition |
beta-amylase may have certain industrial applications, e.g. in the beer industry or in the production of maltose syrup, beta-amylase could be a by-product, in addition to carotenoid pigments, in the fermentation downstream |
| 3.2.1.2 | beta-amylase |
nutrition |
use in the brewing industry |
