{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"omics_type":["Unknown"],"volume":["10(1)"],"submitter":["Kajala I"],"pubmed_abstract":["Wheat bran offers health benefits as a baking ingredient, but is detrimental to bread textural quality. Dextran production by microbial fermentation improves sourdough bread volume and freshness, but extensive acid production during fermentation may negate this effect. Enzymatic production of dextran in wheat bran was tested to determine if dextran-containing bran could be used in baking without disrupting bread texture. The Weissella confusa VTT E-90392 dextransucrase gene was sequenced and His-tagged dextransucrase Wc392-rDSR was produced in Lactococcus lactis. Purified enzyme was characterized using (14)C-sucrose radioisotope and reducing value-based assays, the former yielding K(m) and V(max) values of 14.7 mM and 8.2 μmol/(mg ∙ min), respectively, at the pH optimum of 5.4. The structu"],"journal":["PloS one"],"pagination":["e0116418"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC4300183"],"repository":["biostudies-literature"],"pubmed_title":["Cloning and characterization of a Weissella confusa dextransucrase and its application in high fibre baking."],"pmcid":["PMC4300183"],"pubmed_authors":["Kajala I","Shi Q","Nyyssola A","Katina K","Tenkanen M","Maina NH","Hou Y","Juvonen R"],"additional_accession":[]},"is_claimable":false,"name":"Cloning and characterization of a Weissella confusa dextransucrase and its application in high fibre baking.","description":"Wheat bran offers health benefits as a baking ingredient, but is detrimental to bread textural quality. Dextran production by microbial fermentation improves sourdough bread volume and freshness, but extensive acid production during fermentation may negate this effect. Enzymatic production of dextran in wheat bran was tested to determine if dextran-containing bran could be used in baking without disrupting bread texture. The Weissella confusa VTT E-90392 dextransucrase gene was sequenced and His-tagged dextransucrase Wc392-rDSR was produced in Lactococcus lactis. Purified enzyme was characterized using (14)C-sucrose radioisotope and reducing value-based assays, the former yielding K(m) and V(max) values of 14.7 mM and 8.2 μmol/(mg ∙ min), respectively, at the pH optimum of 5.4. The structu","dates":{"release":"2015-01-01T00:00:00Z","publication":"2015","modification":"2026-04-30T23:21:03.942Z","creation":"2019-03-26T23:27:33Z"},"accession":"S-EPMC4300183","cross_references":{"pubmed":["25603169"],"doi":["10.1371/journal.pone.0116418"]}}