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Literature summary extracted from

  • Peroni, F.H.; Koike, C.; Louro, R.P.; Purgatto, E.; do Nascimento, J.R.; Lajolo, F.M.; Cordenunsi, B.R.
    Mango starch degradation. II. The binding of alpha-amylase and beta-amylase to the starch granule (2008), J. Agric. Food Chem., 56, 7416-7421.
    View publication on PubMed

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 Mangifera indica beta-amylase is involved in starch degradation during mango ripening, which is clearly triggered by detachment from the mother-plant beta-maltose
-
 ?

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.2 Mangifera indica
-
 Linn. cv. Keitt
-

Source Tissue

EC Number Source Tissue Comment Organism Textmining
3.2.1.2 fruit
-
 Mangifera indica
-
3.2.1.2 leaf
-
 Mangifera indica
-
3.2.1.2 seed
-
 Mangifera indica
-

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.2.1.2 starch + H2O beta-amylase is involved in starch degradation during mango ripening, which is clearly triggered by detachment from the mother-plant Mangifera indica beta-maltose
-
 ?

Synonyms

EC Number Synonyms Comment Organism
3.2.1.2 beta-amylase
-
 Mangifera indica