Literature summary for 3.2.1.142 extracted from
Gebremariam, M.; Zarnkow, M.; Becker, T.
Effect of drying temperature and time on alpha-amylase, beta-amylase, limit dextrinase activities and dimethyl sulphide level of teff (Eragrostis tef) malt (2013), Food Bioproc. Technol., 6, 3462-3472.
No PubMed abstract available
Application
Application |
Comment |
Organism |
food industry |
the enzyme is important for malting, influence of kilning on the enzyme activity, process optimization overview |
Eragrostis tef |
Organism
Organism |
UniProt |
Comment |
Textmining |
Eragrostis tef |
- |
DZ-Cr-387 |
- |
Temperature Range [°C]
Temperature Minimum [°C] |
Temperature Maximum [°C] |
Comment |
Organism |
30 |
70 |
enzyme activity during kilning at different temperatures, first-order rate constants, overview |
Eragrostis tef |
Temperature Stability [°C]
Temperature Stability Minimum [°C] |
Temperature Stability Maximum [°C] |
Comment |
Organism |
30 |
70 |
enzyme activity during kilning at different temperatures, first-order rate constants, overview. the enzyme is stable up to 50°C for 40 h, increases in activity at 30°C for 30 h, and loses activity at 70°C |
Eragrostis tef |
General Information
General Information |
Comment |
Organism |
physiological function |
limit dextrinase is one of the many enzymes involved in the degradation of starch and starch-derived oligosaccharides |
Eragrostis tef |