Any feedback?
Literature summary for 1.10.3.2 extracted from
- Elucidating the mechanism of laccase and tyrosinase in wheat bread making (2007), J. Agric. Food Chem., 55, 6357-6365.
Application
| Application | Comment | Organism |
|---|---|---|
| food industry | both laccase and tyrosinase increase the dough strength and improved the bread-making quality of white wheat flour breads, especially when used in combination with xylanase | Trametes hirsuta |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Trametes hirsuta | - |
- |
- |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| caffeic acid + O2 | - |
Trametes hirsuta | ? | - |
? |  |
| ferulic acid + O2 | as active as caffeic acid | Trametes hirsuta | ? | - |
? | |
| Gly-Leu-Tyr + O2 | 21% of the activity with caffeic acid | Trametes hirsuta | ? | - |
? | |
| L-Tyr + O2 | 11% of the activity with caffeic acid | Trametes hirsuta | ? | - |
? | |
| additional information | polymerization of gliadins by laccase is observed only when a high enzyme dosage and prolonged incubation are used | Trametes hirsuta | ? | - |
? | |
| p-coumaric acid + O2 | 79% of the activity with caffeic acid | Trametes hirsuta | ? | - |
? | |
Synonyms
| Synonyms | Comment | Organism |
|---|---|---|
| ThL | - |
Trametes hirsuta |
Use of this online version of BRENDA is free under the CC BY 4.0 license. See terms of use for full details.
Release 2023.1 (January 2023)
Legal
Curated at
Member of
