Application | Comment | Organism |
---|---|---|
food industry | formation of type III resistant starch is affected by branch chain lengths, especially medium-length chains (DP 30-130), and it can be improved when hydrolysis by glucan 1,4 alpha-maltotriohydrolase precedes debranching. Type III resistant starch (RS3) is of particular interest as a food ingredient, because of its nutritional functionality and thermal stability in most normal cooking operations | Microbacterium imperiale |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
Microbacterium imperiale | - |
- |
- |
Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|
maize starch + H2O | the enzyme hydrolyzes starch through combined exo- and endo-action, and favors the production of maltotriose. The short-length chains (degree of polymerization 13-30) and long-length chains (degree of polymerization above 130) are nearly simultaneously hydrolyzed by the enzyme. Thus, medium-length chains with a degree of polymerization of 30-130 accumulate after moderate hydrolysis | Microbacterium imperiale | maltotriose + ? | - |
? |
Synonyms | Comment | Organism |
---|---|---|
AMTS | - |
Microbacterium imperiale |