|Look up glucanase in Wiktionary, the free dictionary.|
Used in enological practices during the aging process of wine, particularly 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 texture 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 degrade 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
|This enzyme-related article is a stub. You can help Wikipedia by expanding it.|