Any feedback?
Please rate this page
(literature.php)
(0/150)

BRENDA support

Literature summary for 3.2.1.2 extracted from

  • Dicko, M.H.; Gruppen, H.; Zouzouho, O.C.; Traore, A.S.; van Berkel, W.J.; Voragen, A.G.
    Effects of germination on the activities of amylases and phenolic enzymes in Sorghum varieties grouped according to food end-use properties (2006), J. Sci. Food Agric., 86, 953-963.
    View publication on PubMed
Search for more literature for 3.2.1.2

Application

Application Comment Organism
nutrition the knowledge about beta-amylase activities in different Sorghum varieties can be used as markers in selection of varieties for production of food, e.g. of infant porridge Sorghum sp.

Natural Substrates/ Products (Substrates)

Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
amylopectin + H2O Sorghum sp. from starch, preferred substrate maltose + ?
-
 ?
amylose + H2O Sorghum sp. from starch maltose
-
 ?

Organism

Organism UniProt Comment Textmining
Sorghum sp.
-
 50 varieties
-

Source Tissue

Source Tissue Comment Organism Textmining
seed germinating, different activities during germination in the different Sorghum sp. varieties, overview Sorghum sp.
-

Specific Activity [micromol/min/mg]

Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
additional information
-
 different increase in activities during seed germination in the different Sorghum sp. varieties, overview Sorghum sp.

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
amylopectin + H2O from starch, preferred substrate Sorghum sp. maltose + ?
-
 ?
amylose + H2O from starch Sorghum sp. maltose
-
 ?