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Literature summary extracted from

  • Heinz, V.; Buckow, R.; Knorr, D.
    Catalytic activity of beta-amylase from barley in different pressure/temperature domains (2005), Biotechnol. Prog., 21, 1632-1638.
    View publication on PubMed

Application

EC Number Application Comment Organism
3.2.1.2 industry the enzyme is important in industrial maltose production Hordeum vulgare
3.2.1.2 nutrition the enzyme is important in maltose production, and in fermentation processes of food and alcoholic beverages Hordeum vulgare

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
3.2.1.2 additional information
-
additional information kinetics Hordeum vulgare

Natural Substrates/ Products (Substrates)

EC Number Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
3.2.1.2 starch + H2O Hordeum vulgare
-
maltose + ?
-
?

Organism

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

Reaction

EC Number Reaction Comment Organism Reaction ID
3.2.1.2 (alpha-D-glucopyranosyl-(1-4))n-alpha-D-glucopyranose + H2O = (alpha-D-glucopyranosyl-(1-4))n-2-alpha-D-glucopyranose + alpha-D-glucopyranosyl-(1-4)-beta-D-glucopyranose catalytic mechanism Hordeum vulgare

Source Tissue

EC Number Source Tissue Comment Organism Textmining
3.2.1.2 commercial preparation
-
Hordeum vulgare
-

Specific Activity [micromol/min/mg]

EC Number Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
3.2.1.2 additional information
-
catalytic activity of the enzyme at different pressure/temperature conditions, up to 700 mPa, 20-70°C, overview Hordeum vulgare

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.2.1.2 additional information starch gelatinization assay, overview Hordeum vulgare ?
-
?
3.2.1.2 starch + H2O
-
Hordeum vulgare maltose + ?
-
?
3.2.1.2 starch + H2O soluble starch, depolymerization, reaction scheme Hordeum vulgare maltose + ?
-
?

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.2.1.2 55
-
approximately Hordeum vulgare

Temperature Range [°C]

EC Number Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
3.2.1.2 20 70 at different pressure/temperature conditions, up to 700 mPa, overview Hordeum vulgare

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.2.1.2 additional information
-
thermal inactivation kinetics of the enzyme at different pressure/temperature conditions, mechanism, overview Hordeum vulgare

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.2.1.2 5.6
-
-
Hordeum vulgare