Any feedback?
Please rate this page
(literature.php)
(0/150)

BRENDA support

Literature summary for 3.2.1.2 extracted from

  • Peroni, F.H.; Koike, C.; Louro, R.P.; Purgatto, E.; do Nascimento, J.R.; Lajolo, F.M.; Cordenunsi, B.R.
    Mango starch degradation. II. The binding of alpha-amylase and beta-amylase to the starch granule (2008), J. Agric. Food Chem., 56, 7416-7421.
    View publication on PubMed

Natural Substrates/ Products (Substrates)

Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
starch + H2O Mangifera indica beta-amylase is involved in starch degradation during mango ripening, which is clearly triggered by detachment from the mother-plant beta-maltose
-
?

Organism

Organism UniProt Comment Textmining
Mangifera indica
-
Linn. cv. Keitt
-

Source Tissue

Source Tissue Comment Organism Textmining
fruit
-
Mangifera indica
-
leaf
-
Mangifera indica
-
seed
-
Mangifera indica
-

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
starch + H2O beta-amylase is involved in starch degradation during mango ripening, which is clearly triggered by detachment from the mother-plant Mangifera indica beta-maltose
-
?

Synonyms

Synonyms Comment Organism
beta-amylase
-
Mangifera indica