Glucanotransferases

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  • The N-terminally- and domain V truncated enzyme GtfB of Lactobacillus reuteri strain 121 is a member of the GH70 family. This 4,6-glucanotransferase is active on malto-oligosaccharides and starch, thereby yielding elongated isomalto-/malto-oligosaccharides (IMMO) and isomalto-/malto-polymers (IMMPs). The conversion of maltoheptaose (DP 7) using the GtfB-ΔN-ΔV ends up in linear products with a DP > 35,  containing 85 % α(1→6) and 15 % α(1→4) glycosidic linkages. The starch products formed by the GtfB enzyme are derived soluble dietary fibers, which are potentially useful in the food industry.

    This product is sold for research use only.
    *Activity was measured by following the release of fructose from sucrose. One unit of enzyme activity is defined as the release of 1 μmol of fructose per minute.
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    Lactobacillus reuteri strain 121

    Malto-oligosaccharides/ Amylose

    2.4.1.-

    GH70

    5,0

    55

    Solid lyophilized powder

    99

    4

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  • The GtfC enzyme of Exiguobacterium sibiricum 255-15 is a member of the GH70 family. This glucanotransferase is active on malto-oligosaccharides and starch, synthesizing isomalto/malto-oligosaccharides (IMMOs) containing 52 % α(1→6) and 35 % α(1→4)-glycosidic linkages using amylose V. Biochemically, GtfC enzymes are close related to the GH70 GtfB enzymes. Although its domain organization is more closely related to GH13 enzymes (α-amylases). Making the GtfC 4,6-glucanotransferase an interesting intermediate between α-amylase and glucansucrase enzymes.

    This product is sold for research use only.
    *Activity was measured by following the release of glucose from amylose. One unit of enzyme activity is defined as the release of 1 μmol of substrate per minute.
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    Exiguobacterium sibiricum strain 255-15

    Malto-oligosaccharides/ Amylose

    2.4.1.-

    GH70

    5,0

    40

    Solid lyophilized powder

    99

    4

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  • The GtfD enzyme of the gram-negative bacteria Azotobacter chroococcum is a unique evolutionary intermediate between glycoside hydrolase family GH13 (α-amylase) and GH70 (glucansucrase). The enzyme displays 4,6-α-glucanotransferase activity using malto-oligosaccharides (> DP 4), and starch. However, the enzyme is unable to synthesize consecutive α(1→6) glucosidic bonds. Instead it forms a high molecular mass α(1→4,6) branched reuteran like polymer with 68 % α(1→4), and 32 % α(1→6) glycosidic linkages using amylose V as substrate. The glucan is highly similar to the product formed by Lactobacillus reuteri GtfA glucansucrase from sucrose. The products formed by the GtfD enzyme is potentially useful for the conversion of starch in the food industry.

    This product is sold for research use only.
    *Activity was measured by following the release of glucose from amylose. One unit of enzyme activity is defined as the release of 1 μmol of substrate per minute.
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    Azotobacter chroococcum

    n.a.

    2.4.1.-

    GH70

    6,5

    60

    Solid lyophilized powder

    86

    4

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  • The GtfD 4,6-α-glucanotransferase enzyme of Paenibacillus beijingensis is a member of the glycoside hydrolase family 70. It produces two reuteran-like polymers distributions that were generated from amylose V: a high-molecular-mass polymer (HMMP) and a low-molecular mass polymer (LMMP) containing both long linear α(1→4) chains. The HMM polymer with an average length of 27 MDa contains 71 % α(1→4) and 29 % α(1→6)linkages. While the LMM polymer of 19 KDa consists of 77 % α(1→4) and 23 % α(1→6) linkages. Indicating the HMM has a slightly higher amount of α(1→6) linkages.

    This product is sold for research use only.
    *Activity was measured by following the release of glucose from amylose. One unit of enzyme activity is defined as the release of 1 μmol of substrate per minute.
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    Azotobacter chroococcum

    n.a.

    2.4.1.-

    GH70

    7,0

    50

    Solid lyophilized powder

    85

    4

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  • The N-terminally truncated GtfB enzyme of Lactobacillus fermentum NCC 2970 is a member of the GH70 family. The 4,3-α-glucanotransferase converts amylose in an alternating glucan containing 60 % α(1→4) and 40 % α(1→3) glucosidic linkages, and α(1→3,4) branching points.

    This product is sold for research use only.
    *Activity was measured by following the release of glucose from amylose. One unit of enzyme activity is defined as the release of 1 μmol of  substrate per minute.
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    Lactobacillus fermentum strain NCC 2970

    Amylose V

    2.4.1.-

    GH70

    5,5

    50

    Solid lyophilized powder

    110

    4

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  • The GtfML4 of Lactobacillus reuteri strain ML1 is a member of the glycoside hydrolase family GH70. The enzyme is a 4,6-α-glucanotransferase converting pure malto-oligosaccharide substrates (≥ Dp 4) into linear oligosaccharides and polysaccharides. The products formed by maltohexaose and maltoheptaose (Dp 6 en 7) contain ~50 % α(1→4)-, and  ~50 % α(1→6) linkages.

    This product is sold for research use only.
    *Activity was measured by following the release of glucose from amylose. One unit of enzyme activity is defined as the release of 1 μmol of substrate per minute.
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    Lactobacillus reuteri strain ML1

    Malto-oligosaccharides

    2.4.1.-

    GH70

    4,5

    40

    Solid lyophilized powder

    180

    4

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  • The GtfW of Lactobacillus reuteri strain DSM 20016 is a member of the glycoside hydrolase GH70 family. The enzyme is a 4,6-α-glucanotransferase converting pure malto-oligosaccharide substrates (≥ maltose dp 2) into linear α-glucan product mixtures with a glycosidic bonds ratio of 50 % α(1→4) and 50 % α(1→6).

    This product is sold for research use only.
    *Activity was measured by following the release of glucose from amylose. One unit of enzyme activity is defined as the release of 1 μmol of substrate per minute.
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    Lactobacillus reuteri strain DSM 20016

    Malto-oligosaccharides

    2.4.1.-

    GH70

    5,0

    55

    Solid lyophilized powder

    154

    4

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  • The N-terminally truncated GtfB enzyme of Lactobacillus reuteri NCC 2613 is a member of the GH70 family. The 4,6-α-glucanotransferase converts amylose, amylopectine, potato starch, and malto-oligosaccharides of dp 5 to 7 in a low molecular mass reuteran-like polymer containing 75 % α(1→4) and 25 % α(1→6) glucosidic linkages, and α(1→4,6) branching points. The Lactobacillus reuteri NCC 2613 enzyme possesses the Generally Recognized As Safe (GRAS) status, making it an interesting product for the food industry.

    There are a lot of differences between the products formed by the 4,6 glucanotransferase GtfB subfamily. GtfB strain 121 formes a long linear consecutive polymer with α(1→6) linkages (IMMP), whether the glucan of strain NCC 2613 is branched and has a low molecular weight.

    This product is sold for research use only.
    *Activity was measured by following the release of glucose from amylose. One unit of enzyme activity is defined as the release of 1 μmol of substrate per minute.

    Lactobacillus reuteri NCC 2613

    Malto-oligosaccharides/ Amylose

    2.4.1.-

    GH70

    5,5

    40 (used for activity test)

    Solid lyophilized powder

    98

    4

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