Literature summary extracted from

Kozlov, S.S.; Blennow, A.; Krivandin, A.V.; Yuryev, V.P.
Structural and thermodynamic properties of starches extracted from GBSS and GWD suppressed potato lines (2007), Int. J. Biol. Macromol., 40, 449-460.

Organism

EC Number	Organism	UniProt	Comment	Textmining
2.7.9.4	Solanum tuberosum	-	cv. Daniella background, wild-type and GWD-suppressed lines H926-28.4 and H924-14.3	-

Substrates and Products (Substrate)

EC Number	Substrates	Comment Substrates	Organism	Products	Comment (Products)	Rev.	Reac.
2.7.9.4	ATP + alpha-glucan + H2O	-	Solanum tuberosum	AMP + phospho-alpha-glucan + phosphate	-	?
2.7.9.4	additional information	suppression of GWD affects starch structure: reduction in glucose-6-phosphate content (2.3 nmol/mg starch compared to 14.1 nmol/mg), slight increase in amylose content (36% compared to 31%) along with decrease in diffraction maximum (Imax: 2.5, due to decrease in molecular density of crystalline lamellae through accumulation of amylose tie-chains in crystalline lamellae or of transversely oriented amylose chains in amorphous lamellae), higher ordered starch structures and elongated double helical chain compared to wild-type plant, increased melting temperature, disordered ends of double helix being excluded from crystal, but no destabilization of molecular packing of amylopectin A-chains and change in size of crystalline lamellae	Solanum tuberosum	?	-	?

Synonyms

EC Number	Synonyms	Comment	Organism
2.7.9.4	glucan water dikinase	-	Solanum tuberosum
2.7.9.4	GWD	-	Solanum tuberosum

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Release 2023.1 (January 2023)