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 with a degree of polymerization (DP) of 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.
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*Enzyme activity was determined by the iodine-staining assay using amylose as substrate. One unit of activity is defined as the amount of enzyme preparation converting 1 mg of substrate per min.
