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Literature summary for 3.2.1.33 extracted from
- Activity of porcine muscle glycogen debranching enzyme in relation to pH and temperature (2004), Meat Sci., 69, 143-149.
Application
| Application | Comment | Organism |
|---|---|---|
| nutrition | the activity of the glycogen debranching enzyme may control the rate of glycogenolysis and glycolysis, but does not block rapid glycolysis and pH decrease when the temperature is high. This may be important in PSE (pale, soft, exudative) meat, where the pH decreases rapidly at high temperatures, but rapid cooling could limit the activity of glycogen debranching enzyme and thus glycogenolysis | Sus scrofa |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Sus scrofa | - |
- |
- |
Source Tissue
| Source Tissue | Comment | Organism | Textmining |
|---|---|---|---|
| muscle | masseter and longissimus dorsi | Sus scrofa | - |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| glycogen limit dextrin + H2O | - |
Sus scrofa | ? | - |
? |  |
Synonyms
| Synonyms | Comment | Organism |
|---|---|---|
| glycogen debranching enzyme | - |
Sus scrofa |
Temperature Range [°C]
| Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
|---|---|---|---|
| additional information | - |
the activity of glycogen debranching enzyme decreases strongly when the temperature decreases from values of 39°C and 42°C, found just after slaughter to values of 4 and 15°C. The activity begins to fall at temperatures below 39°C and is almost zero when the temperature decreases to below 15°C | Sus scrofa |
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Release 2023.1 (January 2023)
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