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Literature summary extracted from

  • Takeda, Y.; Guan, H.P.; Preiss, J.
    Branching of amylose by the branching isoenzymes of maize endosperm (1993), Carbohydr. Res., 240, 253-263.
No PubMed abstract available

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
2.4.1.18 additional information
-
additional information
-
Zea mays
2.4.1.18 2
-
amylose reduced amylose of an average chain-length 405, enzyme isoenzyme BE I Zea mays
2.4.1.18 10
-
amylose reduced amylose of an average chain-length 405, enzyme isoenzyme BE IIa Zea mays
2.4.1.18 11
-
amylose reduced amylose of an average chain-length 405, enzyme isoenzyme BE IIb Zea mays

Organism

EC Number Organism UniProt Comment Textmining
2.4.1.18 Zea mays
-
-
-

Specific Activity [micromol/min/mg]

EC Number Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
2.4.1.18 additional information
-
assay method Zea mays

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
2.4.1.18 amylose initially the three isoenzymes BE I, BE IIa and BE IIb produce chains of various sizes, DP approximately 8 to 200. Isoenzyme BE I preferentially transfers longer chains than isoenzyme IIa and IIb Zea mays amylose containing alpha-1,6-glucosidic linkages
-
?

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
2.4.1.18 15 20 isozyme BE IIb Zea mays
2.4.1.18 25
-
isozyme BE IIa Zea mays
2.4.1.18 33
-
isozyme BE I Zea mays

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
2.4.1.18 7.5
-
-
Zea mays