Enzymes from genetically modified microorganisms

Enzymes from genetically modified microorganisms play an increasing role in food technology. An example of such an enzyme with application possibilities both within the flavor and food area is cyclomaltodextrin glycosyltransferase (CGTase). A novel CGTase has been isolated from a strain of Thermoana...

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Bibliographic Details
Main Authors Pedersen S, Jensen B.F, Jorgensen S.T
Format Book
LanguageEnglish
Published 1995
Subjects
enzimas
enzyme
enzymes
genetically modified microorganisms
microorganisme modifie genetique
microorganismos modificados genetic
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Summary:Enzymes from genetically modified microorganisms play an increasing role in food technology. An example of such an enzyme with application possibilities both within the flavor and food area is cyclomaltodextrin glycosyltransferase (CGTase). A novel CGTase has been isolated from a strain of Thermoanaerobacter, a thermophilic anaerobe. The enzyme is extremely heat stable and has a temperature optimum of 90-95 degrees C at pH 6.0. The gene encoding Thermoanaerobacter sp. CGTase has been transferred to a Bacillus host thus making possible large-scale production of the enzyme in commercially acceptable yields. This enzyme produces a mixture of alpha-, beta-, and gamma-cyclodextrins, not ideal from an industrial point of view, because beta-CD's find an increasing industrial use. Possibilities of rationally designing mutants of CGTase, which mainly produce beta-CD will be discussed. Safety aspects of the production of CGTase will be described.
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