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Literature summary for 3.2.1.133 extracted from

  • Li, X.; Li, D.; Tian, H.; Park, K.
    Reducing retrogradation of gelatinized rice starch and rice meal under low temperature storage by addition of extremely thermostable maltogenic amylase during their cooking (2014), Food Res. Int., 62, 1134-1140.
No PubMed abstract available
Search for more literature for 3.2.1.133

Organism

Organism UniProt Comment Textmining
Thermofilum pendens
-
-
-

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
amylopectin + H2O
-
 Thermofilum pendens maltose + ?
-
 ?
amylose + H2O high preference toward amylose compared to amylopectin Thermofilum pendens maltose + ?
-
 ?
gelatinized rice starch + H2O
-
 Thermofilum pendens maltose + ?
-
 ?
polished rice grain + H2O
-
 Thermofilum pendens maltose + ?
-
 ?
rice meal + H2O
-
 Thermofilum pendens maltose + ?
-
 ?

Synonyms

Synonyms Comment Organism
MAase
-
 Thermofilum pendens
maltogenic amylase
-
 Thermofilum pendens

Turnover Number [1/s]

Turnover Number Minimum [1/s] Turnover Number Maximum [1/s] Substrate Comment Organism Structure
4.01
-
 amylopectin at pH 5.5 and 90°C Thermofilum pendens
4.21
-
 amylose at pH 5.5 and 90°C Thermofilum pendens