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Literature summary for 2.4.1.18 extracted from

  • Lee, C.K.; Le, Q.T.; Kim, Y.H.; Shim, J.H.; Lee, S.J.; Park, J.H.; Lee, K.P.; Song, S.H.; Auh, J.H.; Lee, S.J.; Park, K.H.
    Enzymatic synthesis and properties of highly branched rice starch amylose and amylopectin cluster (2008), J. Agric. Food Chem., 56, 126-131.
    View publication on PubMed
Search for more literature for 2.4.1.18

Protein Variants

Protein Variants Comment Organism
additional information production of highly branched amylopectin and amylose from rice starch in a multistep procedure using several different enzymes, for braching of amylose, the Bacillus subtilis 168 branching enzyme is used, analysis of the resulting structural changes, overview Bacillus subtilis

Inhibitors

Inhibitors Comment Organism Structure
Iodine
-
 Bacillus subtilis

Organism

Organism UniProt Comment Textmining
Bacillus subtilis
-
-
-
Bacillus subtilis 168
-
-
-

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
additional information the enzyme performs branching of amylose from Oryza sative starch, product identification and determination, overview Bacillus subtilis ?
-
 ?
additional information the enzyme performs branching of amylose from Oryza sative starch, product identification and determination, overview Bacillus subtilis 168 ?
-
 ?

Synonyms

Synonyms Comment Organism
BBE
-
 Bacillus subtilis

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
30
-
 assay at Bacillus subtilis