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Literature summary extracted from
- A comparison of barley malt amylolytic enzyme thermostabilities and wort sugars produced during mashing (2014), J. Am. Soc. Brew. Chem., 72, 51-65.
No PubMed abstract available
Application
| EC Number | Application | Comment | Organism |
|---|---|---|---|
| 3.2.1.142 | food industry | the enzyme is used in brewing and malting, the enzyme is limited for starch degradation due to its thermolability during kilning at 70°C, overview | Hordeum vulgare |
Organism
| EC Number | Organism | UniProt | Comment | Textmining |
|---|---|---|---|---|
| 3.2.1.142 | Hordeum vulgare | - |
several cultivars | - |
Source Tissue
| EC Number | Source Tissue | Comment | Organism | Textmining |
|---|---|---|---|---|
| 3.2.1.142 | additional information | enzyme from malt | Hordeum vulgare | - |
| 3.2.1.142 | seed | - |
Hordeum vulgare | - |
| 3.2.1.142 | seedling | - |
Hordeum vulgare | - |
Temperature Stability [°C]
| EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.142 | 70 | - |
malted enzyme, strong decrease in activity within 1-2 days during mashing | Hordeum vulgare |
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Release 2023.1 (January 2023)
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