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Literature summary for 3.2.1.116 extracted from

  • Wu, C.; Zhou, X.; Wei, B.; Tian, Y.; Xu, X.; Jin, Z.
    Effects of alpha-maltotriohydrolase hydrolysis prior to debranching on the structure and digestibility of normal maize starch (2017), Starch Staerke, 69, 1600078.
No PubMed abstract available

Application

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

Organism UniProt Comment Textmining
Microbacterium imperiale
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Substrates and Products (Substrate)

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 + ?
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Synonyms

Synonyms Comment Organism
AMTS
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Microbacterium imperiale