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Used in enological pracitces during aging process of wine, specifically when aged on lees with microxygenation. The enzyme aids in autolysis of yeast cells to release polysaccharides and mannoproteins, which is believed to aid in the color and mouthfeel of the wine.
- α-1,4-glucanase, an enzyme that breaks down α-1,4-glucans
- α-1,6-glucanase, an enzyme that breaks down α-1,6-glucans
- Pullulanase, a specific kind of glucanase that degrades pullulan
- β-1,3-glucanase, an enzyme that breaks down β-1,3-glucans such as callose or curdlan
- β-1,6 glucanase, an enzyme that breaks down β-1,6-glucans
- Cellulase, an enzyme that perform the hydrolysis of 1,4-beta-D-glucosidic linkages in cellulose, lichenin and cereal β-D-glucans.
- Xyloglucan-specific endo-beta-1,4-glucanase
- Xyloglucan-specific exo-beta-1,4-glucanase
Glucanases can be produced by Neocallimastigomycota, a phylum of anaerobic fungi found in the digestive tracts of herbivores.
- Glycoside hydrolases, a family of enzyme that cut a glycoside from a non-glycosidic molecule
- Glycoside hydrolase family 5
- Glycoside hydrolase family 16
- Glycoside hydrolase family 17
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