Tailoring Physicochemical and Technological Properties of α-Glucans Through Mutations of GTFA from Lactobacillus Reuteri E81

Puntos clave

• The study shows significant alterations in physicochemical properties of α-glucans due to GTFA mutations.
• Key findings reveal enhanced abilities in α-glucans relevant to food technology parameters.
• Observational analysis on α-glucans utilizing GTFA mutations suggests usability in various applications.
• This highlights the potential for enhancing food technology with tailored α-glucans from Lactobacillus reuteri.