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Literature summary for 3.2.1.2 extracted from
- Properties of starch subjected to partial gelatinization and beta-amylolysis (2009), J. Agric. Food Chem., 57, 666-674.
Crystallization (Commentary)
| Crystallization (Comment) | Organism |
|---|---|
- |
Hordeum vulgare |
Natural Substrates/ Products (Substrates)
| Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| starch + H2O | Hordeum vulgare | - |
beta-maltose | - |
? |  |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Hordeum vulgare | - |
- |
- |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| starch + H2O | - |
Hordeum vulgare | beta-maltose | - |
? | |
Synonyms
| Synonyms | Comment | Organism |
|---|---|---|
| beta-amylase | - |
Hordeum vulgare |
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Release 2023.1 (January 2023)
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