Characterisation of a Talaromyces emersonii thermostable enzyme cocktail with applications in wheat dough rheology

Enzyme and Microbial Technology

Volumn 49, Issue 2, 2011, Pages 229-236

  Waters, Deborah M ^a,b   Ryan, Liam A M ^b   Murray, Patrick G ^a,c   Arendt, Elke K ^b   Tuohy, Maria G ^a  

^a NATIONAL UNIVERSITY OF IRELAND   (Ireland)

^b UNIVERSITY COLLEGE CORK   (Ireland)

^c Athletic Rehabilitation Therapy Ireland   (Ireland)

Author keywords

De novo sequence analysis; Enzymes; Rheology; Talaromyces emersonii; Thermophilic fungus; Wheat dough

Indexed keywords

ACID TREHALASE; ALTERING PROPERTIES; BAKING PROCESS; CELLOBIOHYDROLASES; CHARACTERISATION; ENDOGLUCANASES; ENZYME SEQUENCE; FILAMENTOUS FUNGI; FUNGAL ENZYMES; GLUCANASE; GLUCOSIDASE; IDENTITY-BASED; NANO-LC-ESI-MS/MS; NOVO PROTEINS; PEPTIDE SEQUENCES; PROTEOMIC APPROACHES; RHEOLOGICAL CHARACTERIZATION; RHEOLOGY TEST; SEQUENCE ANALYSIS; SEQUENCE DATA; STRUCTURAL ALTERATIONS; SWISS-PROT; TALAROMYCES EMERSONII; THERMOPHILIC FUNGUS; THERMOSTABLE ENZYMES; WHEAT DOUGH; WHEAT FLOURS; XYLANASES;

CATALYSTS; ELASTICITY; ENZYME ACTIVITY; FUNGI; PEPTIDES; VISCOSITY;

RHEOLOGY;

1,3 BETA GLUCANASE; ACETYLXYLAN ESTERASE; ACID TREHALASE; ACYLHYDROLASE; ALPHA GLUCOSIDASE; AMYLASE; AVENACINASE; BETA GLUCOSIDASE; CELLULASE; CELLULOSE 1,4 BETA CELLOBIOSIDASE; ENDO 1,4 BETA XYLANASE; ENDOARABINASE; ESTERASE; EXO BETA 1,3 GLUCANASE; FUNGAL ENZYME; FUNGAL PROTEIN; GLUCAN GLUCOSIDASE; GLUCAN SYNTHASE; HYDROLASE; PEPTIDE; PROTEINASE; TREHALASE; TRIACYLGLYCEROL LIPASE; UNCLASSIFIED DRUG; XYLAN 1,4 BETA XYLOSIDASE;

AMINO ACID SEQUENCE; ANIMAL EXPERIMENT; ARTICLE; BIOCATALYST; CONTROLLED STUDY; DOUGH; ELECTROSPRAY MASS SPECTROMETRY; ENZYME ACTIVITY; ENZYME ANALYSIS; ENZYME RELEASE; ENZYME SUBSTRATE; FLOW KINETICS; FUNGAL GENOME; LIPOLYSIS; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; NONHUMAN; NUCLEOTIDE SEQUENCE; PROTEIN ANALYSIS; PROTEIN DEGRADATION; PROTEIN FUNCTION; SEQUENCE ANALYSIS; TALAROMYCES; TALAROMYCES EMERSONII; THERMOSTABILITY; WHEAT;

AMINO ACID SEQUENCE; BIOTECHNOLOGY; BREAD; ELASTICITY; ENZYME STABILITY; FOOD MICROBIOLOGY; FOOD TECHNOLOGY; FUNGAL PROTEINS; GLUTENS; MOLECULAR SEQUENCE DATA; RHEOLOGY; STARCH; TALAROMYCES; TRITICUM; VISCOSITY; XYLANS;

FUNGI; TALAROMYCES EMERSONII; TRITICUM AESTIVUM;

EID: 79959895933     PISSN: 01410229     EISSN: 18790909     Source Type: Journal    
DOI: 10.1016/j.enzmictec.2011.04.006     Document Type: Article

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