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Literature summary for 2.4.1.18 extracted from

  • Jiang, H.; Dian, W.; Wu, P.
    Effect of high temperature on fine structure of amylopectin in rice endosperm by reducing the activity of the starch branching enzyme (2003), Phytochemistry, 63, 53-59.
    View publication on PubMed

Organism

Organism UniProt Comment Textmining
Oryza sativa
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Source Tissue

Source Tissue Comment Organism Textmining
seed activity and expression level of branching enzyme 1 and branching enzyme 3 are lower at 29°C/35°C than those at 22°C/28°C. The decreased activity of starch branching enzyme reduces the branching frequency of the branches of amylopectin, which results in the increased amount of long chains of amylopectin of endosperm in rice grain at high temperature Oryza sativa
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