Phenylalanine 314 is essential for the activity of maltogenic amylase from Corallococcus sp. EGB

2021 ◽  
Author(s):  
Guorong Ni ◽  
Lingli Zhong ◽  
Chengyao Xia ◽  
Lixia Zhang ◽  
Longhua Dai ◽  
...  
Keyword(s):  
Maltogenic Amylase

scholarly journals Association of Novel Domain in Active Site of Archaic Hyperthermophilic Maltogenic Amylase fromStaphylothermus marinus

2012 ◽  
Vol 287 (11) ◽  
pp. 7979-7989 ◽  
Author(s):  
Tae-Yang Jung ◽  
Dan Li ◽  
Jong-Tae Park ◽  
Se-Mi Yoon ◽  
Phuong Lan Tran ◽  
...  
Keyword(s):  
Active Site ◽  
Maltogenic Amylase

Mutations affecting the activity of the cyclodextrin glucanotransferase of Paenibacillus pabuli US132: insights into the low hydrolytic activity of cyclodextrin glucanotransferases

Biologia ◽  
2012 ◽  
Vol 67 (4) ◽  
Author(s):  
Sonia Jemli ◽  
Mamdouh Ben-Ali ◽  
Hajer Ben-Hlima ◽  
Bassem Khemakhem ◽  
Samir Bejar
Keyword(s):  
Hydrolytic Activity ◽  
Influential Factor ◽  
Rational Approach ◽  
Cyclodextrin Glucanotransferase ◽  
Hydrolytic Activities ◽  
Maltogenic Amylase ◽  
Structural Barrier ◽  
First Time

AbstractThe cyclodextrin glucanotransferase from Paenibacillus pabuli US132 (US132 CGTase) was engineered using a rational approach in an attempt to provide it with anti-staling properties comparable to those of the commercial maltogenic amylase (Novamyl). The study aimed to concurrently decrease the cyclization activity and increase the hydrolytic activity of US132 CGTase. A five-residue loop (PAGFS) was inserted, alone or with the substitution of essential residues for cyclization (G180, L194 and Y195), mimicking the case of Novamyl. The findings indicate that, unlike the case of the CGTase of Thermoanerobacterium thermosulfurigenes strain EM1 whose initial high hydrolytic activity was exceptional, these mutations completely abolished the cyclization and hydrolytic activities of the US132 CGTase. This suggests that those mutations are not able to convert conventional CGTases, whose hydrolytic activities are very weak, into hydrolases. Accordingly, and for the first time, a structural barrier at subsite −3 was advanced as an influential factor which might explain the low hydrolytic activity of conventional CGTases.

A new maltogenic amylase from Bacillus licheniformis R-53 significantly improves bread quality and extends shelf life

2020 ◽  
pp. 128599
Author(s):  
Yingqi Ruan ◽  
Yan Xu ◽  
Wenchi Zhang ◽  
Rongzhen Zhang
Keyword(s):  
Shelf Life ◽  
Bacillus Licheniformis ◽  
Bread Quality ◽  
Maltogenic Amylase

Effects of enzymes and hydrocolloids on physical, sensory, and shelf-life properties of wheat bread

2013 ◽  
Vol 67 (3) ◽  
Author(s):  
Ľubomír Mikuš ◽  
Mária Kováčová ◽  
Ladislav Dodok ◽  
Alžbeta Medveďová ◽  
Lucia Mikušová ◽  
...  
Keyword(s):  
Shelf Life ◽  
Xanthan Gum ◽  
Guar Gum ◽  
Sensory Properties ◽  
Life Extension ◽  
Wheat Bread ◽  
Bakery Product ◽  
White Wheat ◽  
Activity Test ◽  
Maltogenic Amylase

AbstractThis study compares two types of enzymes: maltogenic amylase (Novamyl 10000 BG) and lipase (Lipopan F BG, Lipopan Xtra BG), both separately and in combination, and seven hydrocolloids (guar gum, xanthan gum, carrageenan, β-glucan, carob gum, and carboxymethyl cellulose (CMC)) on the physical and sensory properties of a bakery product (white wheat bread). Their effect was observed on the baking characteristics of volume, specific volume, shape, mass, shelf-life (penetration and water activity test), and overall taste. The best results in shelf-life extension from the hydrocolloids were shown by β-glucan, a combination of xanthan gum + carrageenan and guar gum. From the enzymes, the best results were achieved with Lipopan Xtra BG and Novamyl 10000 BG + Lipopan F BG combination. The sensory properties (e.g. taste, colour, shape, aroma, elasticity, hardness) were evaluated by ten trained panellists, holding certification in sensory analysis. β-Glucan and Novamyl 10000 BG + Lipopan F BG combination increased the bread volume significantly and also were deemed to afford the most favourable taste.

Enhanced maltose production through mutagenesis of acceptor binding subsite +2 in Bacillus stearothermophilus maltogenic amylase

2016 ◽  
Vol 217 ◽  
pp. 53-61 ◽  
Author(s):  
Yecheng Sun ◽  
Xuguo Duan ◽  
Lei Wang ◽  
Jing Wu
Keyword(s):  
Bacillus Stearothermophilus ◽  
Maltogenic Amylase

Enhancing thermostability of maltogenic amylase from Bacillus thermoalkalophilus ET2 by DNA shuffling

FEBS Journal ◽  
2006 ◽  
Vol 273 (14) ◽  
pp. 3335-3345 ◽  
Author(s):  
Shuang-Yan Tang ◽  
Quang-Tri Le ◽  
Jae-Hoon Shim ◽  
Sung-Jae Yang ◽  
Joong-Huck Auh ◽  
...  
Keyword(s):  
Dna Shuffling ◽  
Maltogenic Amylase

Immobilization of Thermostable Maltogenic Amylase fromBacillus stearothermophilusfor Continuous Production of Branched Oligosaccharides

1997 ◽  
Vol 45 (10) ◽  
pp. 4168-4172 ◽  
Author(s):  
Gil-Jin Kang ◽  
Myo-Jeong Kim ◽  
Jeong-Weon Kim ◽  
Kwan Hwa Park
Keyword(s):  
Continuous Production ◽  
Maltogenic Amylase

scholarly journals Antistaling properties of encapsulated maltogenic amylase in gluten‐free bread

2020 ◽  
Vol 8 (11) ◽  
pp. 5888-5897
Author(s):  
Sepideh Haghighat‐Kharazi ◽  
Mohammad Reza Kasaai ◽  
Jafar Mohammadzadeh Milani ◽  
Khosro Khajeh
Keyword(s):  
Gluten Free ◽  
Maltogenic Amylase

Entrapment of porous cross-linked enzyme aggregates of maltogenic amylase from Bacillus lehensis G1 into calcium alginate for maltooligosaccharides synthesis

2020 ◽  
Vol 150 ◽  
pp. 80-89 ◽  
Author(s):  
Noor Namirah Nawawi ◽  
Zanariah Hashim ◽  
Roshanida A. Rahman ◽  
Abdul Munir Abdul Murad ◽  
Farah Diba Abu Bakar ◽  
...  
Keyword(s):  
Calcium Alginate ◽  
Maltogenic Amylase
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