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EC Number Application Commentary Reference
Show all pathways known for 3.2.1.116Display the reaction diagram Show all sequences 3.2.1.116food 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 752269
Show all pathways known for 3.2.1.116Display the reaction diagram Show all sequences 3.2.1.116food industry the enzyme may be effective in retarding starch retrogradation in baked products 750597
Show all pathways known for 3.2.1.116Display the reaction diagram Show all sequences 3.2.1.116nutrition enzyme produced on the industrial scale for the production of high maltotriose-containing syrup 646647
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