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EC Tree
IUBMB Comments Cf. EC 3.2.1.2 (beta-amylase), EC 3.2.1.60 (glucan 1,4-alpha-maltotetraohydrolase) and EC 3.2.1.98 (glucan 1,4-alpha-maltohexaosidase). The products have the alpha-configuration.
The expected taxonomic range for this enzyme is: Bacteria, Archaea
Synonyms
g3amy, glucan 1,4-alpha-maltotriohydrolase,
more
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exo-maltotriohydrolase
-
-
-
-
glucan 1,4-alpha-maltotriohydrolase
-
-
maltotriohydrolase
-
-
-
-
maltotriohydrolase, exo-
-
-
-
-
maltotriose-forming exo-amylase
HW429890
-
maltotriose-producing alpha-amylase
AmyA
-
maltotriose-producing alpha-amylase
-
maltotriose-producing alpha-amylase
-
-
maltotriose-producing alpha-amylase
-
-
maltotriose-producing alpha-amylase
-
-
-
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(alpha-D-glucopyranosyl-(1-4))n-alpha-D-glucopyranose + H2O = (alpha-D-glucopyranosyl-(1-4))n-3-alpha-D-glucopyranose + alpha-D-glucopyranosyl-(1-4)-alpha-D-glucopyranosyl-(1-4)-alpha-D-glucopyranose
-
-
-
-
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hydrolysis of O-glycosyl bond
-
-
-
-
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4-alpha-D-glucan maltotriohydrolase
Cf. EC 3.2.1.2 (beta-amylase), EC 3.2.1.60 (glucan 1,4-alpha-maltotetraohydrolase) and EC 3.2.1.98 (glucan 1,4-alpha-maltohexaosidase). The products have the alpha-configuration.
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3 glycogen + H2O
4 maltotriose
amylopectin + H2O
maltotriose
amylopectin + H2O
maltotriose + ?
amylose + H2O
maltotriose
amylose + H2O
maltotriose + ?
HW429890
89.6% of the activity as compared to soluble starch
-
-
?
beta-cyclodextrin + H2O
maltotriose
-
-
main product
?
beta-dextrin-1 + H2O
maltotriose + ?
-
average chain length 21
-
-
?
beta-dextrin-2 + H2O
maltotriose + ?
-
average chain length 17
-
-
?
beta-dextrin-3 + H2O
maltotriose + ?
-
average chain length 12
-
-
?
corn amylopectin + H2O
maltotriose + D-maltose + D-glucose
-
-
-
-
?
corn amylose + H2O
maltotriose + D-maltose + D-glucose
-
better substrate than corn starch or corn amylopectin
-
-
?
corn starch + H2O
maltotriose + D-maltose
-
-
-
-
?
gamma-cyclodextrin + H2O
?
-
-
-
-
?
gamma-cyclodextrin + H2O
maltotriose + maltose
HW429890
30.0% of the activity as compared to soluble starch
-
-
?
glycogen + H2O
maltotriose + ?
HW429890
79.4% of the activity as compared to soluble starch
-
-
?
maize starch + H2O
maltotriose + ?
-
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
-
-
?
maltoheptaose + H2O
maltotriose
maltohexaose + H2O
maltotriose + ?
maltooligosaccharide + H2O
maltotriose
maltopentaose + H2O
maltotriose + D-maltose
maltopentaose + H2O
maltotriose + maltose
HW429890
-
-
-
?
maltotetraose + H2O
maltotriose + D-glucose
maltotetraose + H2O
maltotriose + glucose
HW429890
-
-
-
?
maltotriose + H2O
maltose + D-glucose
-
slow hydrolysis
alpha-configuration
?
raw sago starch + H2O
maltotriose + ?
short-chain amylose + H2O
maltotriose
soluble starch + H2O
maltotriose + ?
starch + H2O
maltotriose + ?
starch + H2O
maltotriose + D-maltose + D-glucose
-
-
-
-
?
waxy maize starch + H2O
maltotriose + ?
-
the enzyme prefers the external chains to the internal chains for hydrolysis
-
-
?
additional information
?
-
3 glycogen + H2O
4 maltotriose
-
-
main product
?
3 glycogen + H2O
4 maltotriose
-
from oyster, slow hydrolysis
additional small amounts of maltose and glucose, alpha-configuration
?
amylopectin + H2O
maltotriose
-
-
main product
?
amylopectin + H2O
maltotriose
-
-
additional small amounts of maltose and glucose, alpha-configuration
?
amylopectin + H2O
maltotriose + ?
HW429890
96.7% of the activity as compared to soluble starch
-
-
?
amylopectin + H2O
maltotriose + ?
-
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
-
-
?
amylose + H2O
maltotriose
-
-
main product
?
amylose + H2O
maltotriose
-
-
-
-
?
amylose + H2O
maltotriose
-
partially oxidized potato amylose
-
?
maltoheptaose + H2O
maltotriose
-
-
-
-
?
maltoheptaose + H2O
maltotriose
-
-
main product, additional small amounts of maltose and glucose, alpha-configuration
?
maltohexaose + H2O
maltotriose + ?
HW429890
-
-
-
?
maltohexaose + H2O
maltotriose + ?
-
-
-
-
?
maltohexaose + H2O
maltotriose + ?
-
-
alpha-configuration
?
maltohexaose + H2O
maltotriose + ?
-
-
alpha-configuration, main product, additional small amounts of maltose and glucose
?
maltohexaose + H2O
maltotriose + ?
-
-
alpha-configuration, main product, additional small amounts of maltose and glucose
?
maltooligosaccharide + H2O
maltotriose
-
hydrolysis of maltohexaose, maltopentaose, maltotetraose and maltotriose
alpha-configuration
?
maltooligosaccharide + H2O
maltotriose
-
ranging from maltotetraose to maltoheptaose, not: maltotriose, maltose
alpha-configuration
?
maltooligosaccharide + H2O
maltotriose
-
enzyme hydrolyzes maltooligosaccharides larger than maltotriose by an exo-mechanism from the nonreducing end
alpha-configuration
?
maltopentaose + H2O
maltotriose + D-maltose
-
-
-
-
?
maltopentaose + H2O
maltotriose + D-maltose
-
-
alpha-configuration
?
maltopentaose + H2O
maltotriose + D-maltose
-
-
alpha-configuration, additional small amounts of glucose
?
maltotetraose + H2O
maltotriose + D-glucose
-
-
-
-
?
maltotetraose + H2O
maltotriose + D-glucose
-
-
alpha-configuration, additional product: D-maltose
?
maltotetraose + H2O
maltotriose + D-glucose
-
-
alpha-configuration, additional product: D-maltose
?
raw sago starch + H2O
maltotriose + ?
-
-
-
-
?
raw sago starch + H2O
maltotriose + ?
-
-
-
-
?
short-chain amylose + H2O
maltotriose
-
DP, 17, most rapid hydrolysis
alpha-configuration, additional small amounts of maltose and glucose
?
short-chain amylose + H2O
maltotriose
-
-
alpha-configuration, major initial product, prolonged action leads to gradual hydrolysis of maltotriose to glucose and maltose
?
soluble starch + H2O
maltotriose + ?
HW429890
the enzyme produces maltotriose as the principal product from starch
-
-
?
soluble starch + H2O
maltotriose + ?
-
-
-
?
soluble starch + H2O
maltotriose + ?
the Km and Vmax values for the hydrolysis of soluble starch are 1.08 mg/ml and 1.736 mM maltotriose/mg protein/min, respectively
-
-
?
soluble starch + H2O
maltotriose + ?
the Km and Vmax values for the hydrolysis of soluble starch are 1.08 mg/ml and 1.736 mM maltotriose/mg protein/min, respectively
-
-
?
soluble starch + H2O
maltotriose + ?
-
-
-
?
soluble starch + H2O
maltotriose + ?
-
-
-
-
?
soluble starch + H2O
maltotriose + ?
-
-
-
-
?
starch + H2O
maltotriose + ?
-
soluble
initial main product, proceeded reaction results in 55-60% maltotriose, 10-20% maltose, 1-3% glucose, 20-40% higher oligosaccharides
?
starch + H2O
maltotriose + ?
-
soluble
additional small amounts of maltose and glucose, alpha-configuration
?
additional information
?
-
HW429890
the enzyme exhibits transglycosylation activity toward phenolic and alcoholic compounds. It can not degrade pullulan
-
-
?
additional information
?
-
-
not: alpha-cyclodextrin, pullulan
-
-
?
additional information
?
-
-
no hydrolysis of alpha-1,6-glucosidic linkages
-
-
?
additional information
?
-
-
does not hydrolyze maltose and maltotriose
-
-
?
additional information
?
-
-
not: alpha-cyclodextrin, pullulan
-
-
?
additional information
?
-
-
not: maltotriose, maltose, beta-cyclodextrin
-
-
?
additional information
?
-
-
enzyme has transferase activity using maltopentaose or maltotetraose as substrates
-
-
?
additional information
?
-
-
not: alpha-cyclodextrin, pullulan
-
-
?
additional information
?
-
-
not: maltotriose, maltose, beta-cyclodextrin
-
-
?
additional information
?
-
-
enzyme has transferase activity using maltopentaose or maltotetraose as substrates
-
-
?
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Ca2+
HW429890
slightly enhances activity
CsCl
-
can partially substitute for NaCl at higher concentrations
KCl
-
can partially substitute for NaCl at higher concentrations
Li+
HW429890
slightly enhances activity
Mg2+
HW429890
slightly enhances activity
RbCl
-
can partially substitute for NaCl at higher concentrations
Sn2+
HW429890
slightly enhances activity
additional information
not influenced by Mg2+, Ca2+, Cs2+, Li+, and Mn2+
NaCl
high concentrations of NaCl (0.5, 1, 1.5, 2, 3, and 4 M) slightly decreases the activity
NaCl
-
requirement, maximum activity at 2.5 M NaCl, no activity below 1 M NaCl
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acetone
20% (v/v), 2 h, 20°C, 12% loss of activity
alpha-cyclodextrin
-
competitive inhibitor, 0.25%
Benzene
20% (v/v), 2 h, 20°C, 7% loss of activity
beta-cyclodextrin
-
competitive inhibitor, 0.025%
Ca2+
-
1 mM, 33% inhibition
chloroform
20% (v/v), 2 h, 20°C, 71% loss of activity
ethanol
20% (v/v), 2 h, 20°C, 39% loss of activity
methanol
20% (v/v), 2 h, 20°C, 44% loss of activity
N-bromosuccinimide
-
1 mM, 73% inhibition
n-butanol
20% (v/v), 2 h, 20°C, 49% loss of activity
SDS
-
0.1%, 80% inhibition
Urea
-
1 M, 74% inhibition
ZnCl2
-
1 mM, complete inhibition
additional information
-
not inhibited by 1 mM iodoacetic acid, 1 mM phenylmethylsulfonyl fluoride
-
Co2+
HW429890
-
Co2+
53% residual activity at 10 mM
Co2+
10 mM, 47% loss of activity
Cu2+
HW429890
-
Cu2+
19% residual activity at 10 mM
Cu2+
10 mM, 81% loss of activity
EDTA
HW429890
-
EDTA
23% residual activity at 10 mM
EDTA
10 mM, 83% loss of activity
Fe3+
19% residual activity at 10 mM
Fe3+
10 mM, 81% loss of activity
Hg2+
17% residual activity at 10 mM
Hg2+
10 mM, 83% loss of activity
Hg2+
-
weak, 1 mM: 15% inhibition, 10 mM: 75% inhibition
Ni2+
HW429890
-
Ni2+
77% residual activity at 10 mM
Ni2+
10 mM, 23% loss of activity
Ni2+
-
1 mM, 33% inhibition
Zn2+
HW429890
-
Zn2+
18% residual activity at 10 mM
Zn2+
10 mM, 82% loss of activity
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49
amylopectin
-
pH 9, 50°C, Km-value shown as glucose equivalents
6.8
gamma-cyclodextrin
-
pH 9, 50°C, Km-value shown as glucose equivalents
42
glycogen
-
pH 9, 50°C, from oyster, Km-value shown as glucose equivalents
37.9
maltopentaose
HW429890
pH 6.0, 37°C
23.8
maltotetraose
HW429890
pH 6.0, 37°C
25
starch
-
pH 9, 50°C, soluble, Km-value shown as glucose equivalents
additional information
amylopectin
19
amylose
-
pH 9, 50°C, DP, 17, Km-value shown as glucose equivalents
33.9
amylose
HW429890
pH 6.0, 37°C
additional information
amylopectin
-
Km-value: 8.1 mg/ml, pH 6.5, 50°C
additional information
beta-dextrin-1
-
Km-value: 3.7 mg/ml, pH 6.5, 50°C
-
additional information
beta-dextrin-2
-
Km-value: 2.1 mg/ml, pH 6.5, 50°C
-
additional information
beta-dextrin-3
-
Km-value: 1.0 mg/ml, pH 6.5, 50°C
-
additional information
additional information
-
Km-value for soluble starch is 0.88 mg/ml
-
additional information
soluble starch
KM-value: 1.08 mg/ml
-
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19.4
amylopectin
-
pH 6.5, 50°C
53.8
amylose
HW429890
pH 6.0, 37°C
26.5
beta-dextrin-1
-
pH 6.5, 50°C
-
33
beta-dextrin-2
-
pH 6.5, 50°C
-
37.2
beta-dextrin-3
-
pH 6.5, 50°C
-
58.1
maltopentaose
HW429890
pH 6.0, 37°C
14.7
maltotetraose
HW429890
pH 6.0, 37°C
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1580
amylose
HW429890
pH 6.0, 37°C
1640
maltopentaose
HW429890
pH 6.0, 37°C
617
maltotetraose
HW429890
pH 6.0, 37°C
additional information
amylopectin
additional information
amylopectin
-
Km-value: 19.4 mg/ml*min, pH 6.5, 50°C
additional information
beta-dextrin-1
-
Km-value: 26.5 mg/ml*min, pH 6.5, 50°C
-
additional information
beta-dextrin-2
-
Km-value: 33.0 mg/ml*min, pH 6.5, 50°C
-
additional information
beta-dextrin-3
-
Km-value: 37.2 mg/ml*min, pH 6.5, 50°C
-
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1.63
alpha-cyclodextrin
-
pH 9, 50°C, 0.25%
0.41
beta-cyclodextrin
-
pH 9, 50°C, 0.025%
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additional information
-
-
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8.7
-
in the presence of 2.5 M NaCl
6.5
HW429890
-
7
-
assay at
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5 - 8.5
-
about 35% activity at pH 5.0, about 90% activity at pH 6.0, about 97% activity at pH 7.0, about 65% activity at pH 8.0, about 33% activity at pH 8.5
5.8 - 8.5
-
pH 5.8: about 90% of activity maximum, pH 8.5: about 30% of activity maximum
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40
-
assay at
50
-
-
50
in sodium phosphate buffer (pH 6.0)
55
HW429890
-
55
-
pH 9, 30 min, in the presence of 2.5 M NaCl
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25 - 55
-
about 50% of activity maximum at 25°C and 55°C
30 - 65
-
about 55% activity at 30°C, about 75% activity at 40°C, 100% activity at 50°C, about 50% activity at 60°C, about 30% activity at 65°C
40 - 70
HW429890
40°C: about 50% of maximal activity, 70°C: about 40% of maximal activity
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-
HW429890
GenBank
brenda
-
-
-
brenda
-
UniProt
brenda
-
UniProt
brenda
-
-
-
brenda
-
-
-
brenda
-
-
-
brenda
-
-
-
brenda
-
-
-
brenda
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-
-
-
brenda
-
-
-
brenda
-
-
-
-
brenda
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A0A0A0Q4S7_9GAMM
761
0
83522
TrEMBL
-
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25500
-
x * 25500, SDS-PAGE
50000
-
x * 50000, SDS-PAGE
64000
-
1 * 64000, SDS-PAGE
74000
-
1 * 74000, SDS-PAGE
80000
x * 80000, SDS-PAGE
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?
HW429890
x * 57000, SDS-PAGE
?
-
x * 80000, SDS-PAGE
-
monomer
-
1 * 74000, SDS-PAGE
monomer
-
1 * 74000, SDS-PAGE
-
monomer
-
1 * 64000, SDS-PAGE
monomer
-
1 * 64000, SDS-PAGE
-
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10.5
-
30 min, 50°C, 2.5 M NaCl, 30% loss of activity
646648
3.5
-
30 min, 50°C, 2.5 M NaCl, 0.5% soluble starch, 80% loss of activity
646648
4 - 8
HW429890
the enzyme retains more than 80% activity after 12 h incubation in the pH range from 4.0 to 8.0
749728
4.2
-
30 min, 50°C, 2.5 M NaCl, 80% loss of activity
646648
5
-
30 min, 50°C, 2.5 M NaCl, 44% loss of activity
646648
5 - 9
-
stable in the pH range
646647
6 - 10
-
30 min, 50°C, 2.5 M NaCl, 0.5% soluble starch, stable
646648
6 - 8.6
-
30 min, 50°C, 2.5 M NaCl, stable
646648
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30
above 90 % activity until 6 h and 80 % activity until 12 h
30 - 50
at 30°C, the enzyme maintains approximately above 90% activity until 6 h and 80% activity until 12 h. At 40°C, the enzyme maintains approximately above 90% activity until 2 h, 80% activity until 4 h, 70% activity until 8 h, and 60% activity until 12 h. At 50°C, the enzyme maintains approximately 50% activity until 1 h, 30% activity until 6 h, and 20% activity until 12 h
60
-
3 h, about 70% of the activity remains
40
-
unstable above
40
the preincubated enzyme maintains above 90% activity until 2 h, 80% activity until 4 h, 70% activity until 8 h, and 60% activity until 12 h
50
the preincubated enzyme maintains 50% activity until 1 h, 30% activity until 6 h, and 20% activity until 12 h
50
-
30 min, 2.5 M NaCl, pH 4.2: 80% loss of activity, pH 5.0: 44% loss of activity, pH 6.0-8.6: stable, pH 10.5: 30% loss of activity
55
HW429890
the enzyme retains more than 80% activity after incubation for 20 min up to 50°C in the presence of 1 mM Ca2+
55
-
pH 8.0, 30 min, 2.5 M NaCl, 50% loss of activity, no loss of activity in the presence of 0.5% soluble starch
additional information
-
Ca2+ protects against heat inactivation
additional information
-
soluble starch stabilizes against thermal inactivation, Ca2+ does not enhance thermal stability
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0.5% soluble starch stabilizes
-
activity is irreversibly lost at low ionic strength
-
no loss of activity after dialysis
-
the enzyme is subjected to proteolysis at N-terminal region of the anterior starch-binding domain CBM20 in the C-terminal region
HW429890
the enzyme retains significant activity (50%) in the presence up to 2 M NaCl
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Acetone
88% activity at 20% (v/v)
Acetone
20% (v/v), 2 h, 20°C, 12% loss of activity
Acetone
-
88% activity at 20% (v/v)
-
Acetone
-
20% (v/v), 2 h, 20°C, 12% loss of activity
-
benzene
93% activity at 20% (v/v)
benzene
20% (v/v), 2 h, 20°C, 7% loss of activity
chloroform
29% activity at 20% (v/v)
chloroform
20% (v/v), 2 h, 20°C, 71% loss of activity
chloroform
-
29% activity at 20% (v/v)
-
chloroform
-
20% (v/v), 2 h, 20°C, 71% loss of activity
-
Ethanol
61% activity at 20% (v/v)
Ethanol
20% (v/v), 2 h, 20°C, 39% loss of activity
Ethanol
-
61% activity at 20% (v/v)
-
Ethanol
-
20% (v/v), 2 h, 20°C, 39% loss of activity
-
hexane
the enzyme exhibits extreme stability toward 20% (v/v) hexane (99% activity)
hexane
the enzyme exhibits extreme stability toward hexane. 1% loss of activity after 2 h at 20°C in 20% (v/v) hexane
Methanol
56% activity at 20% (v/v)
Methanol
20% (v/v), 2 h, 20°C, 44% loss of activity
Methanol
-
56% activity at 20% (v/v)
-
Methanol
-
20% (v/v), 2 h, 20°C, 44% loss of activity
-
n-Butanol
51% activity at 20% (v/v)
n-Butanol
20% (v/v), 2 h, 20°C, 49% loss of activity
n-Butanol
-
51% activity at 20% (v/v)
-
n-Butanol
-
20% (v/v), 2 h, 20°C, 49% loss of activity
-
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2000fold, in the presence of 2.5 M NaCl
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His-tag affinity column chromatography
HiTrap Q column chromatography, and gel filtration
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-
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expressed in Escherichia coli
HW429890
expressed in Escherichia coli BL21(DE3) cells
expression in Escherichia coli using the pCold I vector
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nutrition
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enzyme produced on the industrial scale for the production of high maltotriose-containing syrup
food industry
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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
food industry
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the enzyme may be effective in retarding starch retrogradation in baked products
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Nakakuki, T.; Azuma, K.; Kainuma, K.
Action patterns of various exo-amylases and the anomeric configurations of their products
Carbohydr. Res.
128
297-310
1984
Streptomyces griseus
-
brenda
Takasaki, Y.; Kitajima, M.; Tsuruta, T.; Nonoguchi, M.; Hayashi, S.; Imada, K.
Studies on enzymic production of oligosaccharides. Part VI. Maltotriose-producing amylase from Microbacterium imperiale
Agric. Biol. Chem.
55
687-692
1991
Microbacterium imperiale
-
brenda
Kobayashi, T.; Kanai, H.; Hayashi, T.; Akiba, T.; Akaboshi, R.; Horikoshi, K.
Haloalkaliphilic maltotriose-forming alpha-amylase from the archaebacterium Natronococcus sp. strain Ah-36
J. Bacteriol.
174
3439-3444
1992
Natronococcus sp., Natronococcus sp. Ah-36
brenda
Yang, C.; Liu, W.
Purification and properties of a maltotriose-producing alpha-amylase from Thermobifida fusca
Enzyme Microb. Technol.
35
254-260
2004
Thermobifida fusca, Thermobifida fusca NTU22
-
brenda
Lee, Y.S.; Park, D.J.; Choi, Y.L.
Characterization of maltotriose production by hydrolyzing of soluble starch with alpha-amylase from Microbulbifer thermotolerans DAU221
Appl. Microbiol. Biotechnol.
99
3901-3911
2015
Microbulbifer thermotolerans (A0A0A0Q4S7), Microbulbifer thermotolerans DAU221 (A0A0A0Q4S7)
brenda
Wu, C.; Zhou, X.; Xu, Y.; Li, H.; Tian, Y.; Xu, X.; Jin, Z.
Characterization and mechanism of action of Microbacterium imperiale glucan 1,4-alpha-maltotriohydrolase
Carbohydr. Res.
384
46-50
2014
Microbacterium imperiale
brenda
Lee, Y.; Park, D.; Choi, Y.
Characterization of maltotriose production by hydrolyzing of soluble starch with alpha-amylase from Microbulbifer thermotolerans DAU221
Appl. Microbiol. Biotechnol.
99
3901-3911
2015
Microbulbifer thermotolerans (A0A0A0Q4S7), Microbulbifer thermotolerans DAU221 (A0A0A0Q4S7)
-
brenda
Kamon, M.; Sumitani, J.; Tani, S.; Kawaguchi, T.; Kamon, M.; Sumitani, J.; Tani, S.; Kawaguchi, T.
Characterization and gene cloning of a maltotriose-forming exo-amylase from Kitasatospora sp. MK-1785
Appl. Microbiol. Biotechnol.
99
4743-4753
2015
Kitasatospora sp. MK-1785 (HW429890)
brenda
Wu, C.; Zhou, X.; Tian, Y.; Xu, X.; Jin, Z.
Hydrolytic mechanism of alpha-maltotriohydrolase on waxy maize starch and retrogradation properties of the hydrolysates
Food Hydrocoll.
66
136-143
2017
Microbacterium imperiale
-
brenda
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
Starch Staerke
69
1600078
2017
Microbacterium imperiale
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brenda
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