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Literature summary extracted from
- Amylolytic hydrolysis of native starch granules affected by granule surface area (2008), J. Food Sci., 73, C621-C624.
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 | Ipomoea batatas | - |
beta-maltose | - |
? |  |
Organism
| EC Number | Organism | UniProt | Comment | Textmining |
|---|---|---|---|---|
| 3.2.1.2 | Ipomoea batatas | P10537 | - |
- |
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 | 986 | - |
A-7005; type I-B | Ipomoea batatas |
Substrates and Products (Substrate)
| EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 3.2.1.2 | starch + H2O | - |
Ipomoea batatas | beta-maltose | - |
? | |
Synonyms
| EC Number | Synonyms | Comment | Organism |
|---|---|---|---|
| 3.2.1.2 | beta-amylase | - |
Ipomoea batatas |
Temperature Optimum [°C]
| EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.2 | 25 | - |
assay at | Ipomoea batatas |
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Release 2023.1 (January 2023)
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