Literature summary for 2.4.1.25 extracted from

Lee, C.K.; Le, Q.T.; Kim, Y.H.; Shim, J.H.; Lee, S.J.; Park, J.H.; Lee, K.P.; Song, S.H.; Auh, J.H.; Lee, S.J.; Park, K.H.
Enzymatic synthesis and properties of highly branched rice starch amylose and amylopectin cluster (2008), J. Agric. Food Chem., 56, 126-131.

Search for more literature for 2.4.1.25

Protein Variants

Protein Variants	Comment	Organism
additional information	enzymatic modification of rice starch to produce highly branched amylopectin and amylose using alpha-glucanotransferase and maltogenic amylase, overview	Thermus scotoductus

Organism

Organism	UniProt	Comment	Textmining
Thermus scotoductus	-	-	-

Substrates and Products (Substrate)

Substrates	Comment Substrates	Organism	Products	Comment (Products)	Rev.	Reac.
additional information	the enzyme acts on rice starch and amylopectin, the alpha-1,4 glucosidic linkage of the segment between amylopectin clusters is hydrolyzed with a rearrangement in the side-chain length distribution, the highly branched amylopectin cluster, HBAPC, and highly branched amylose, HBA contain significant numbers of branched maltooligosaccharide side chains, HBAPC and HBA show higher water solubility and stability against retrogradation than amylopectin clusters or branched amylose, overview	Thermus scotoductus	?	-	?

Synonyms

Synonyms	Comment	Organism
alpha-glucanotransferase	-	Thermus scotoductus
TSalphaGT	-	Thermus scotoductus

Temperature Optimum [°C]

Temperature Optimum [°C]	Temperature Optimum Maximum [°C]	Comment	Organism
75	-	assay at	Thermus scotoductus

pH Optimum

pH Optimum Minimum	pH Optimum Maximum	Comment	Organism
7.5	-	assay at	Thermus scotoductus

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Release 2023.1 (January 2023)