Any feedback?
Literature summary for 3.2.1.142 extracted from
- Effect of drying temperature and time on alpha-amylase, beta-amylase, limit dextrinase activities and dimethyl sulphide level of teff (Eragrostis tef) malt (2013), Food Bioproc. Technol., 6, 3462-3472.
No PubMed abstract available
Application
| Application | Comment | Organism |
|---|---|---|
| food industry | the enzyme is important for malting, influence of kilning on the enzyme activity, process optimization overview | Eragrostis tef |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Eragrostis tef | - |
DZ-Cr-387 | - |
Temperature Range [°C]
| Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 30 | 70 | enzyme activity during kilning at different temperatures, first-order rate constants, overview | Eragrostis tef |
Temperature Stability [°C]
| Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 30 | 70 | enzyme activity during kilning at different temperatures, first-order rate constants, overview. the enzyme is stable up to 50°C for 40 h, increases in activity at 30°C for 30 h, and loses activity at 70°C | Eragrostis tef |
General Information
| General Information | Comment | Organism |
|---|---|---|
| physiological function | limit dextrinase is one of the many enzymes involved in the degradation of starch and starch-derived oligosaccharides | Eragrostis tef |
Use of this online version of BRENDA is free under the CC BY 4.0 license. See terms of use for full details.
Release 2023.1 (January 2023)
Legal
Curated at
Member of
