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Literature summary extracted from

  • Gonzalez, A.; Wang, Y.; Staroszczyk, H.; Brownmiller, C.; Lee, S.
    Effect of hydroxypropylation and beta-amylase treatment on complexation of debranched starch with naringenin (2018), Starch Staerke, 70, 1700263 .
No PubMed abstract available

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.2 Bacillus cereus P36924
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Source Tissue

EC Number Source Tissue Comment Organism Textmining
3.2.1.2 commercial preparation
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 Bacillus cereus
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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 2182
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 purified commercial preparation, pH and temperature not specified in the publication Bacillus cereus

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.2.1.2 additional information analysis of effect of hydroxypropylation and beta-amylase treatment on complexation of debranched starch with naringenin using potato starch and Hylon VII. An increase in hydroxypropylation level improves recovery of soluble complexes, while total recovery remains unchanged. The beta-amylase treatment further increases soluble complex recovery. For the same treatment, the naringenin content is greater in Hylon VII complexes than in potato starch complexes Bacillus cereus ?
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 ?
3.2.1.2 starch + H2O potato starch or Hylon VII Bacillus cereus ?
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 ?

Synonyms

EC Number Synonyms Comment Organism
3.2.1.2 1,4-alpha-D-glucan maltohydrolase UniProt Bacillus cereus
3.2.1.2 spoII
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 Bacillus cereus