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Literature summary for 3.2.1.142 extracted from
- Review Amylopectin synthesis and hydrolysis – Understanding isoamylase and limit dextrinase and their impact on starch structure on barley (Hordeum vulgare) quality (2017), Trends Food Sci. Technol., 62, 23-32 .
No PubMed abstract available
Application
| Application | Comment | Organism |
|---|---|---|
| brewing | the enzyme bound to the limit dextrinase inhibitor is a limiting factor for complete starch digestion during brewing | Hordeum vulgare |
Natural Substrates/ Products (Substrates)
| Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| amylase + H2O | Hordeum vulgare | - |
? | - |
? |  |
| amylopectin + H2O | Hordeum vulgare | - |
? | - |
? | |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Hordeum vulgare | - |
- |
- |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| amylase + H2O | - |
Hordeum vulgare | ? | - |
? | |
| amylopectin + H2O | - |
Hordeum vulgare | ? | - |
? | |
Temperature Stability [°C]
| Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 65 | - |
there is a near total loss in enzyme activity in under 10 min at 65°C | Hordeum vulgare |
Expression
| Organism | Comment | Expression |
|---|---|---|
| Hordeum vulgare | the enzyme is active during grain filling but more active during germination | up |
General Information
| General Information | Comment | Organism |
|---|---|---|
| metabolism | the release of the enzyme from its inhibiter promotes starch digestion and increases fermentable sugars formation | Hordeum vulgare |
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Release 2023.1 (January 2023)
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