Improved bread-baking process using Saccharomyces cerevisiae displayed with engineered cyclodextrin glucanotransferase

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 12, 2007, Pages 4735-4740

  Shim, Jae Hoon ^a   Seo, Nam Seok ^a,b   Roh, Sun Ah ^c   Kim, Jung Wan ^d   Cha, Hyunju ^a   Park, Kwan Hwa ^a  

^a Seoul National University   (South Korea)

^b Samlip General Foods Co Ltd   (South Korea)

^c SPC Food Safety Center   (South Korea)

^d SolarLight Ltd   (South Korea)

Author keywords

integration; Antistaling enzyme; Cell surface display; Cyclodextrin glucanotransferase (CGTase); Retrogradation; Yeast

Indexed keywords

CYCLOMALTODEXTRIN GLUCANOTRANSFERASE; GLUCOSYLTRANSFERASE; RECOMBINANT PROTEIN;

ARTICLE; BREAD; CELL MEMBRANE; COOKING; ENZYME STABILITY; ENZYMOLOGY; GENE TRANSFER; GENETIC ENGINEERING; GENETICS; METABOLISM; MOLECULAR CLONING; PLASMID; POLYMERASE CHAIN REACTION; RICE; YEAST;

BREAD; CELL MEMBRANE; CLONING, MOLECULAR; COOKERY; ENZYME STABILITY; GENE TRANSFER TECHNIQUES; GENETIC ENGINEERING; GLUCOSYLTRANSFERASES; ORYZA SATIVA; PLASMIDS; POLYMERASE CHAIN REACTION; RECOMBINANT PROTEINS; YEASTS;

SACCHAROMYCES CEREVISIAE;

EID: 34250722034     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf070217d     Document Type: Article

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