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Literature summary extracted from
- Properties of starch subjected to partial gelatinization and beta-amylolysis (2009), J. Agric. Food Chem., 57, 666-674.
Crystallization (Commentary)
| EC Number | Crystallization (Comment) | Organism |
|---|---|---|
| 3.2.1.2 | - |
Hordeum vulgare |
Natural Substrates/ Products (Substrates)
| EC Number | Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 3.2.1.2 | starch + H2O | Hordeum vulgare | - |
beta-maltose | - |
? |  |
Organism
| EC Number | Organism | UniProt | Comment | Textmining |
|---|---|---|---|---|
| 3.2.1.2 | Hordeum vulgare | - |
- |
- |
Substrates and Products (Substrate)
| EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 3.2.1.2 | starch + H2O | - |
Hordeum vulgare | beta-maltose | - |
? | |
Synonyms
| EC Number | Synonyms | Comment | Organism |
|---|---|---|---|
| 3.2.1.2 | beta-amylase | - |
Hordeum vulgare |
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Release 2023.1 (January 2023)
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