Literature summary extracted from

Sogaard, M.; Andersen, J.S.; Roepstorff, R.; Svensson, B.
Electrospray mass spectrometry characterization of post-translational modification of barley alpha-amylase 1 produced in yeast (1993), Biotechnology, 11, 1162-1165.

Application

EC Number	Application	Comment	Organism
3.2.1.1	nutrition	the enzyme is crucial for the production of malt, an imortant starting material in the manufacture of beer and whisky	Hordeum vulgare

Organism

EC Number	Organism	UniProt	Comment	Textmining
3.2.1.1	Hordeum vulgare	-	-	-

Posttranslational Modification

EC Number	Posttranslational Modification	Comment	Organism
3.2.1.1	glycoprotein	types of processing of barley rAMY1 produced in yeast: 1. processing of the signal peptide, 2. removal of the C-terminal Arg-Ser, 3. glutathionylation of Cys95, 4. O-glycosylation, 5. additional degradation of the C-terminus	Hordeum vulgare
3.2.1.1	additional information	types of processing of barley rAMY1 produced in yeast: 1. processing of the signal peptide, 2. removal of the C-terminal Arg-Ser, 3. glutathionylation of Cys95, 4. O-glycosylation, 5. additional degradation of the C-terminus	Hordeum vulgare
3.2.1.1	proteolytic modification	types of processing of barley rAMY1 produced in yeast: 1. processing of the signal peptide, 2. removal of the C-terminal Arg-Ser, 3. glutathionylation of Cys95, 4. O-glycosylation, 5. additional degradation of the C-terminus	Hordeum vulgare

Substrates and Products (Substrate)

EC Number	Substrates	Comment Substrates	Organism	Products	Comment (Products)	Rev.	Reac.
3.2.1.1	starch + H2O	-	Hordeum vulgare	additional information	-	?

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Release 2023.1 (January 2023)