EC Number   |
Application |
Reference |
|---|
    2.4.1.18 | biotechnology |
RNAi technology is applied to suppress the expression of starch branching enzyme IIa and IIb and to increase amylose content in maize endosperm, and stably inherit high-amylose maize lines |
737052 |
| 2.4.1.18 | biotechnology |
RNAi technology is applied to suppress the expression of starch branching enzyme IIa and IIb and to increase amylose content in maize endosperm, and stably inherit high-amylose maize lines. Transgenic maize lines with amylose content of up to 55.89% are produced, which avoid the significant decreases in starch content and grain yield that occur in high-amylose starch branching enzyme IIb gene mutant |
737052 |
| 2.4.1.18 | drug development |
small molecules with diverse scaffolds but similar three-dimensional structures show a similar biological effect. Deriving scaffolds from docking and similarity search is a successful design strategy for difficult targets |
736497 |
| 2.4.1.18 | food industry |
addition of enzyme to wheat bread increases specific volume and decreases crumb firmness during bread storage. In addition, the enzyme can significantly retard the retrogradation and improve the quality of bread |
756764 |
| 2.4.1.18 | food industry |
addition of RmGBE to wheat bread results in a 26% increase in specific volume and a 38% decrease in crumb firmness in comparison with the control. Besides, the retrogradation of bread is significantly retarded along with the enzyme reaction. These properties make RmGBE highly useful in the food and starch industries |
-, 736135 |
| 2.4.1.18 | food industry |
analyzation and characterization of reaction products of branching enzymes from different sources for starch processing to synthesize the food ingredient, highly branched cyclic dextrin |
702003 |
| 2.4.1.18 | food industry |
analyzation and characterization of reaction products of branching enzymes from different sources for starch processing to synthesize the food ingredient, highly branched cyclic dextrin. The amount of short chains with a degree of polymerization of 6-8 is signifi cantly increased in the product of Bacillus cereus |
702003 |
| 2.4.1.18 | food industry |
analyzation and characterization of reaction products of branching enzymes from different sources for starch processing to synthesize the food ingredient, highly branched cyclic dextrin. The amount of short chains with a degree of polymerization of 6-8 is significantly increased in the product of Phaseolus vulgaris |
702003 |
| 2.4.1.18 | food industry |
enzyme treatment reduces the rate of starch retrogradation |
-, 756754 |
| 2.4.1.18 | food industry |
involved in the synthesis of highly-branched cyclic dextrin, a dextrin food ingredient |
706685 |
