The enzyme, named L-glycotransferase Amano L and obtained from an Aeribacillus strain,, adds a glucose residue to maltotriose. The 82 kDa enzyme is stable at 65C and between pH 5 and 10, with an optimum of pH 7.5. Use of this enzyme leads to clear dextrin solutions, supports anti-staling and helps in cryopreservation steps.

Amano enzymes www.amano-enzyme.co.jp/jp/company/pdf/18/pg08.pdf