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Literature summary for 3.2.1.2 extracted from

  • Geoffriau, E.; Suel, A.; Briard, M.; Peron, J.Y.; Garay, O.J.
    Evolution of amylase activity in tuberous-rooted chervil (Chaerophyllum bulbosum L.) roots during storage at various temperatures (2005), Acta Hortic., 682, 1153-1157.
No PubMed abstract available

Activating Compound

Activating Compound Comment Organism Structure
additional information low temperature of 4°C rapidly induces the enzyme activity Chaerophyllum bulbosum

Natural Substrates/ Products (Substrates)

Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
starch + H2O Chaerophyllum bulbosum in roots during storage, the starch hydrolysis at low temperatures is required for improvement of gustative quality of roots from tuberous-rooted chervil, at higher storage temperature the alpha-amylase activity is increased maltose + ?
-
?

Organism

Organism UniProt Comment Textmining
Chaerophyllum bulbosum
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tuberous-rooted chervil
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Source Tissue

Source Tissue Comment Organism Textmining
root
-
Chaerophyllum bulbosum
-

Storage Stability

Storage Stability Organism
the activity in roots at 4-16°C during storage is immediately increased after beginning Chaerophyllum bulbosum

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
starch + H2O
-
Chaerophyllum bulbosum maltose + ?
-
?
starch + H2O in roots during storage, the starch hydrolysis at low temperatures is required for improvement of gustative quality of roots from tuberous-rooted chervil, at higher storage temperature the alpha-amylase activity is increased Chaerophyllum bulbosum maltose + ?
-
?

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
4
-
higher activity of beta-amylase at 4°C compared to 10-16 °C Chaerophyllum bulbosum