EC Number   |
Substrates |
Organism |
Products |
Reversibility |
|---|
   3.2.1.116 | 3 glycogen + H2O |
- |
Microbacterium imperiale |
4 maltotriose |
main product |
? |
| 3.2.1.116 | 3 glycogen + H2O |
from oyster, slow hydrolysis |
Natronococcus sp. |
4 maltotriose |
additional small amounts of maltose and glucose, alpha-configuration |
? |
| 3.2.1.116 | amylopectin + H2O |
- |
Microbacterium imperiale |
maltotriose |
main product |
? |
| 3.2.1.116 | amylopectin + H2O |
- |
Natronococcus sp. |
maltotriose |
additional small amounts of maltose and glucose, alpha-configuration |
? |
| 3.2.1.116 | amylopectin + H2O |
96.7% of the activity as compared to soluble starch |
Kitasatospora sp. MK-1785 |
maltotriose + ? |
- |
? |
| 3.2.1.116 | amylopectin + H2O |
average chain length 28, hydrolyzed through combined exo- and endo-action. In the initial hydrolysis stage, the exo-action of the enzyme is predominant with slow reduction in molecular weight and little changes in the internal chains of amylopection. With increasing hydrolysis, the transglycosylation reactions increase, and then the percentage of maltotriose in the soluble oligosaccharides decrease. The enzyme completely prevents the starch retrogradation at the degree of hydrolysis higher than 15.9%, because of the increased shorter outer chains and low molecular weight dextrins |
Microbacterium imperiale |
maltotriose + ? |
- |
? |
| 3.2.1.116 | amylose + H2O |
- |
Natronococcus sp. |
maltotriose |
- |
? |
| 3.2.1.116 | amylose + H2O |
- |
Microbacterium imperiale |
maltotriose |
main product |
? |
| 3.2.1.116 | amylose + H2O |
partially oxidized potato amylose |
Streptomyces griseus |
maltotriose |
- |
? |
| 3.2.1.116 | amylose + H2O |
89.6% of the activity as compared to soluble starch |
Kitasatospora sp. MK-1785 |
maltotriose + ? |
- |
? |
