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Literature summary extracted from

  • Shahpiri, A.; Talaei, N.; Finnie, C.
    Spatio-temporal appearance of alpha-amylase and limit dextrinase in barley aleurone layer in response to gibberellic acid, abscisic acid and salicylic acid (2015), J. Sci. Food Agric., 95, 141-147.
    View publication on PubMed

Application

EC Number Application Comment Organism
3.2.1.142 food industry limit dextrinase activity is of particular importance for the brewing industry as the branched dextrins produced after the action of alpha-amylase on starch are not fermentable and represent a loss of potential ethanol production Hordeum vulgare

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.142 Hordeum vulgare
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 cultivar Fajr 30
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Source Tissue

EC Number Source Tissue Comment Organism Textmining
3.2.1.142 aleurone layer
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 Hordeum vulgare
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3.2.1.142 additional information in response to gibberellin produced by the embryo the aleurone layer synthesizes hydrolases that are secreted to the endosperm for degradation of storage products. The release of limit dextrinase to culture supernatant is significantly delayed and coincides with a general loss of protein from the aleurone layer. The enzyme is synthesized as an inactive bound form and is converted to an active free form during germination Hordeum vulgare
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3.2.1.142 seed
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 Hordeum vulgare
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Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.2.1.142 additional information the debranching enzyme limit dextrinase, also known as pullulanase, catalyses hydrolysis of alpha-1,6-glucosidic bonds Hordeum vulgare ?
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 ?

Expression

EC Number Organism Comment Expression
3.2.1.142 Hordeum vulgare the enzyme is induced in the aleurone layer in response to gibberellin produced by the embryo, slight induction by salicylic acid. Antagonistic effcts of abscisic acid and salicylic acid on gibberellic acid function, overview up