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Literature summary extracted from

  • Gous, P.; Fox, G.
    Review Amylopectin synthesis and hydrolysis – Understanding isoamylase and limit dextrinase and their impact on starch structure on barley (Hordeum vulgare) quality (2017), Trends Food Sci. Technol., 62, 23-32 .
No PubMed abstract available

Application

EC Number Application Comment Organism
3.2.1.142 brewing the enzyme bound to the limit dextrinase inhibitor is a limiting factor for complete starch digestion during brewing Hordeum vulgare

Natural Substrates/ Products (Substrates)

EC Number Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
3.2.1.142 amylase + H2O Hordeum vulgare
-
 ?
-
 ?
3.2.1.142 amylopectin + H2O Hordeum vulgare
-
 ?
-
 ?

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.142 Hordeum vulgare
-
-
-

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.2.1.142 amylase + H2O
-
 Hordeum vulgare ?
-
 ?
3.2.1.142 amylopectin + H2O
-
 Hordeum vulgare ?
-
 ?

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.2.1.142 65
-
 there is a near total loss in enzyme activity in under 10 min at 65°C Hordeum vulgare

Expression

EC Number Organism Comment Expression
3.2.1.142 Hordeum vulgare the enzyme is active during grain filling but more active during germination up

General Information

EC Number General Information Comment Organism
3.2.1.142 metabolism the release of the enzyme from its inhibiter promotes starch digestion and increases fermentable sugars formation Hordeum vulgare