Literature summary for 2.4.1.18 extracted from

Kim, W.S.; Kim, J.; Krishnan, H.B.; Nahm, B.H.
Expression of Escherichia coli branching enzyme in caryopses of transgenic rice results in amylopectin with an increased degree of branching (2005), Planta, 220, 689-695.

Search for more literature for 2.4.1.18

Application

Application	Comment	Organism
nutrition	cooking and textural characteristics of rice depend not only on the ratio of amylose, but also on the degree of amylopectin branching. Short chains of glucose with a degree of polymerization (DP)of 69 inhibit retrogradation. In vivo modification of starches using genetic engineering holds potential for both enhancing nutritional qualities and for obviating post-harvest modifications often necessary for utilization of this complex carbohydrate	Escherichia coli

Cloned(Commentary)

Cloned (Comment)	Organism
expression of Escherichia coli branching enzyme in caryopses of transgenic Oryza satica results in amylopectin with an increased degree of branching. Expression of Escgerichia coli glgB in rice results in an increase in the short-chain fractions with DP between 6 and 10, which should have a significant effect on retrogradation	Escherichia coli

Organism

Organism	UniProt	Comment	Textmining
Escherichia coli	-	-	-

Source Tissue

Source Tissue	Comment	Organism	Textmining
caryopsis	of transgenic rice, expression of Escherichia coli branching enzyme in caryopses of transgenic Oryza sativa	Escherichia coli	-

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Release 2023.1 (January 2023)