Any feedback?
Literature summary for 2.4.1.25 extracted from
- Rheological and gelation properties of rice starch modified with 4-alpha-glucanotransferase (2008), Int. J. Biol. Macromol., 42, 298-304.
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Thermus scotoductus | - |
strain ATCC 27978 | - |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| additional information | the enzyme acts on rice starch and modulates the starch concerning concentration, flow behavior, gel strength, and melting and gelling kinetics. As the level of enzyme decreases and the starch concentration increases, gelation time decreases and the final gel strength increased significantly. Regardless of treatment variables, all the modified starch gels melt at similar temperature, dynamic rheological behavior of enzyme-treated rice starch paste, overview | Thermus scotoductus | ? | - |
? |  |
Temperature Optimum [°C]
| Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 75 | - |
assay at | Thermus scotoductus |
Use of this online version of BRENDA is free under the CC BY 4.0 license. See terms of use for full details.
Release 2023.1 (January 2023)
Legal
Curated at
Member of
