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Literature summary extracted from

  • Kylae-Puhju, M.; Ruusunen, M.; Puolanne, E.
    Activity of porcine muscle glycogen debranching enzyme in relation to pH and temperature (2004), Meat Sci., 69, 143-149.
    View publication on PubMed

Application

EC Number Application Comment Organism
3.2.1.33 nutrition the activity of the glycogen debranching enzyme may control the rate of glycogenolysis and glycolysis, but does not block rapid glycolysis and pH decrease when the temperature is high. This may be important in PSE (pale, soft, exudative) meat, where the pH decreases rapidly at high temperatures, but rapid cooling could limit the activity of glycogen debranching enzyme and thus glycogenolysis Sus scrofa

Organism

EC Number Organism UniProt Comment Textmining
2.4.1.25 Sus scrofa
-
-
-
3.2.1.33 Sus scrofa
-
-
-

Source Tissue

EC Number Source Tissue Comment Organism Textmining
2.4.1.25 muscle enzyme is more active in longissimus dorsi than in masseter. In both muscles the activity begins to fall at temperatures below 39°C and is almost zero when the temperature decreases to below 15°C. The activity of GDE may control the rate of glycogenolysis and glycolysis, but does not block rapid glycolysis and pH decrease when the temperature is high Sus scrofa
-
3.2.1.33 muscle masseter and longissimus dorsi Sus scrofa
-

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.2.1.33 glycogen limit dextrin + H2O
-
 Sus scrofa ?
-
 ?

Synonyms

EC Number Synonyms Comment Organism
2.4.1.25 GDE
-
 Sus scrofa
2.4.1.25 glycogen debranching enzyme
-
 Sus scrofa
3.2.1.33 glycogen debranching enzyme
-
 Sus scrofa

Temperature Range [°C]

EC Number Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
3.2.1.33 additional information
-
 the activity of glycogen debranching enzyme decreases strongly when the temperature decreases from values of 39°C and 42°C, found just after slaughter to values of 4 and 15°C. The activity begins to fall at temperatures below 39°C and is almost zero when the temperature decreases to below 15°C Sus scrofa