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Literature summary extracted from
- Enzyme modification of starch with amylomaltase results in increasing gel melting point (2009), Carbohydr. Polym., 78, 72-79.
Organism
| EC Number | Organism | UniProt | Comment | Textmining |
|---|---|---|---|---|
| 2.4.1.25 | Thermus thermophilus | - |
- |
- |
Substrates and Products (Substrate)
| EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 2.4.1.25 | additional information | preparation of gels from starches of various botanical origin, e.g. potato, high amylose potato, maize, waxy maize, wheat and pea starches, by modification through the enzyme from Thermus thermophilus, thermodynamics and product properties, overview | Thermus thermophilus | ? | - |
? |  |
Synonyms
| EC Number | Synonyms | Comment | Organism |
|---|---|---|---|
| 2.4.1.25 | amylomaltase | - |
Thermus thermophilus |
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Release 2023.1 (January 2023)
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