3.2.1.133: glucan 1,4-alpha-maltohydrolase
This is an abbreviated version!
For detailed information about glucan 1,4-alpha-maltohydrolase, go to the full flat file.
Word Map on EC 3.2.1.133
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3.2.1.133
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amylases
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baking
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bake
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food industry
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synthesis
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cgtases
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maltooligosaccharide
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amylopectin
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enzyme-total
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alpha-amylases
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novozymes
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staling
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beta-cds
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crumb
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stale
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antistaling
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nutrition
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biotechnology
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medicine
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degradation
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pharmacology
- 3.2.1.133
- amylases
-
baking
-
bake
- food industry
- synthesis
- cgtases
- maltooligosaccharide
- amylopectin
-
enzyme-total
- alpha-amylases
-
novozymes
-
staling
- beta-cds
-
crumb
-
stale
-
antistaling
- nutrition
- biotechnology
- medicine
- degradation
- pharmacology
Reaction
Synonyms
alpha-amylase, AmyB, BbmA, BSMA, BSTA, BTMA, CAZy-GH13, glucan 1,4-alpha-maltohydrolase, glucan-1,4-alpha-maltohydrolase, Gt-MamyIII, LGMA, MAase, MABS, MAG1, maltogenase L, maltogenic alpha-amylase, maltogenic amylase, maltose-forming alpha-amylase, MAmy, MAUS149, More, NM319, NM326, NM398, NM404, NM447, Novamyl, PSMA, Smar_0613, SMMA, TCMA, Thermus maltogenic amylase, ThMA, TK4MA
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pH Stability
pH Stability on EC 3.2.1.133 - glucan 1,4-alpha-maltohydrolase
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5 - 10
5 - 8
there is no loss in the activity of the enzyme till 14 days of incubation at pH 7.0 and 8.0, but it decreases drastically after 8 days at pH 5.0 and 6.0
732746
7 - 9
the enzyme is highly active and stable in a pH range from 7.0 to 9.0
732767
additional information
5 - 10
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the enzyme retains 100% of its activity when incubated for 24 h in a pH range between 5.0 and 10.0
731907
determined in different buffers ranging from pH 5 to pH 10 for 12 h at 4°C followed by activity assay
681861
additional information
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determined in different buffers ranging from pH 5 to pH 10 for 12 h at 4°C followed by activity assay
681861