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Literature summary for 3.2.1.1 extracted from
- Purification and properties of a new, commercial, thermostable Bacillus stearothermophilus alpha-amylase (1988), Food Biotechnol., 2, 67-80.
No PubMed abstract available
Molecular Weight [Da]
| Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
|---|---|---|---|
| 14000 | - |
the difference between the value determined by gel filtration and by nondenaturing gel electrophoresisis is due to hydrophobic interactions between the chromatography matrix and the enzyme molecule, gel filtration | Geobacillus stearothermophilus |
| 58000 | - |
x * 58000, SDS-PAGE | Geobacillus stearothermophilus |
| 61500 | - |
the difference between the value determined by gel filtration and by nondenaturing gel electrophoresisis is due to hydrophobic interactions between the chromatography matrix and the enzyme molecule, nondenaturing gel electrophoresis | Geobacillus stearothermophilus |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Geobacillus stearothermophilus | - |
- |
- |
Purification (Commentary)
| Purification (Comment) | Organism |
|---|---|
- |
Geobacillus stearothermophilus |
Specific Activity [micromol/min/mg]
| Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
|---|---|---|---|
| additional information | - |
- |
Geobacillus stearothermophilus |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| maltodextrin + H2O | - |
Geobacillus stearothermophilus | ? | - |
? |  |
Subunits
| Subunits | Comment | Organism |
|---|---|---|
| ? | x * 58000, SDS-PAGE | Geobacillus stearothermophilus |
Temperature Optimum [°C]
| Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 70 | 100 | hydrolysis of maltodextrin | Geobacillus stearothermophilus |
| 80 | - |
hydrolysis of starch | Geobacillus stearothermophilus |
Temperature Stability [°C]
| Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 90 | - |
half-life in presence of 0.05 mM Ca2+ is 4.3 min. Half-life in presence of 5 mM Ca2+ is 44 min. Half-life in presence of 10% dextrose and 5 mM Ca2+ at pH 5.35 is 51 min. Half-life in presence of 10% maltose and 5 mM Ca2+ at pH 5.35 is 55 min. Half-life in presence of 10% maltotriose and 5 mM Ca2+ at pH 5.35 is 166 min. Half-life in presence of 10% Maltrin M-105 and 5 mM Ca2+ at pH 5.35 is 342 min | Geobacillus stearothermophilus |
pH Optimum
| pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|
| 4 | 7 | at 40°C | Geobacillus stearothermophilus |
| 5.2 | 6.5 | at 90°C | Geobacillus stearothermophilus |
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