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Literature summary for 3.2.1.2 extracted from

  • Gonzalez, A.; Wang, Y.; Staroszczyk, H.; Brownmiller, C.; Lee, S.
    Effect of hydroxypropylation and beta-amylase treatment on complexation of debranched starch with naringenin (2018), Starch Staerke, 70, 1700263 .
No PubMed abstract available

Organism

Organism UniProt Comment Textmining
Bacillus cereus P36924
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Source Tissue

Source Tissue Comment Organism Textmining
commercial preparation
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Bacillus cereus
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Specific Activity [micromol/min/mg]

Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
2182
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purified commercial preparation, pH and temperature not specified in the publication Bacillus cereus

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
additional information analysis of effect of hydroxypropylation and beta-amylase treatment on complexation of debranched starch with naringenin using potato starch and Hylon VII. An increase in hydroxypropylation level improves recovery of soluble complexes, while total recovery remains unchanged. The beta-amylase treatment further increases soluble complex recovery. For the same treatment, the naringenin content is greater in Hylon VII complexes than in potato starch complexes Bacillus cereus ?
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starch + H2O potato starch or Hylon VII Bacillus cereus ?
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Synonyms

Synonyms Comment Organism
1,4-alpha-D-glucan maltohydrolase UniProt Bacillus cereus
spoII
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Bacillus cereus