Gamma cyclodextrin glycosyltransferase from evansella caseinilytica: production, characterization and product specificity

Distribution of Aromatic Amino Acid Residues in Substrate-Binding Regions Modulates Substrate Specificity of Microbial Debranching Enzymes

“…Starch is the second largest renewable resource in nature and is considered one of the most important raw materials for the manufacture of foods, chemicals, and medicines. − In the sugar industry, starch is also a pivotal raw material to produce sugars by diverse amylolytic enzymes. , For example, starch can be enzymatically hydrolyzed into glucose and maltose by glucoamylase (EC 3.2.1.3) and β-amylase (EC 3.2.1.2), respectively . Besides, starch can be also applied to produce cyclodextrin and oligosaccharides through the action of cyclodextrin glycosyltransferase (EC 2.4.1.19) and maltooligosaccharide-forming amylases (EC 3.2.1.-), respectively. − Although various amylolytic enzymes have been used in starch processing, most of them are very expensive or inefficient in starch conversion . The majority of α-amylase, β-amylase, and α-glucosidase enzymes can hydrolyze α-1,4-glucosidic linkages in starch but have low activities for α-1,6-linkages, , resulting in a low overall conversion rate of starch material and large amounts of byproducts. , Therefore, eliminating α-1,6 branches by debranching enzymes (DBEs) during starch degradation is a critical and well-established approach to facilitate starch hydrolysis and improve production efficiency …”

Pudding Proteomics: Cyclomaltodextrin Glucanotransferase and Microbial Proteases Can Liquefy Extended Shelf Life Dairy Products

“…They convert starch into linear and cyclic oligosaccharides, so-called ring-shaped dextrins (cyclodextrins) [ 30 , 31 , 32 , 33 ]. These cyclodextrins are used in food additives as carriers of aromas, to stabilize fat-soluble colorants and to improve aroma (e.g., to reduce the undesirable aftertaste in sweeteners) [ 12 , 35 ]. CGTases are optimized for industrial use through targeted mutations [ 14 , 36 ].…”

“…For example, in CGTase from P. macerans , a mutation at position 47 from lysine to threonine (or leucine or serine) results in decreased α-cyclodextrin formation activity and increased β-cyclodextrin formation [ 14 ]. Very thermostable CGTases are generated by genetic mutations, but they can also be found in specialized bacteria and archae [ 12 , 35 , 37 ]. For the CGTase from T .…”

“…Amylases are widely used in the food processing industry, e.g., in baking, brewing, preparation of digestive aids, and the production of cakes, fruit juices, and starch syrups [ 39 ]. α-amylases from B. licheniformis and B. amyloliquefaciens are known for their enormous heat resistance and are therefore used for liquefaction and saccharification of starch in the sugar industry, as well as naturally occurring and genetically modified CGTases [ 6 , 12 , 35 , 37 ]. There is a genetically modified, patented CGTase that contains the same sequence (LWLDMGIDGIR) identified as peptide from Bacillus circulans amylase in our study.…”

Increasing γ-CD conversion rates by improving thermostability of Bacillus sp. FJAT-44876 γ-CGTase

“…9605 (Mori et al, 1994), Bacillus 32-3-10 (Yang et al, 2001), Bacillus sp. AL-6 (Fujita et al, 1990), and one from evansella caseinilytica (Saini et al, 2022). Overall, the source of bacterial γ-CGTase is very limited, which J o u r n a l P r e -p r o o f 3 hampers γ-CD production.…”