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Literature summary for 3.2.1.1 extracted from
- Comparison of starch hydrolysis activity and thermal stability of two Bacillus licheniformis alpha-amylases and insights into engineering alpha-amylase variants active under acidic conditions (2006), J. Biochem., 139, 997-1005.
General Stability
| General Stability | Organism |
|---|---|
| stabilization by Ca2+, alpha-amylase PA | Bacillus licheniformis |
KM Value [mM]
| KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
|---|---|---|---|---|---|
| additional information | - |
additional information | KM for soluble starch is constant at pH 5.0-7.0 and increases greatly with decreasing pH from 5.0 to 2.8 and slightly with increasing pH from 7.5 to 9.2, alpha-amylase PA | Bacillus licheniformis |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Bacillus licheniformis | - |
IFO12196 | - |
| Bacillus licheniformis IFO12196 | - |
IFO12196 | - |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| soluble starch + H2O | alpha-amylase PA | Bacillus licheniformis | ? | - |
? |  |
| soluble starch + H2O | alpha-amylase PA | Bacillus licheniformis IFO12196 | ? | - |
? | |
Synonyms
| Synonyms | Comment | Organism |
|---|---|---|
| alpha-amylase PA | - |
Bacillus licheniformis |
Temperature Stability [°C]
| Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 41 | - |
T50-value at pH 4.5, without CaCl2, alpha-amylase PA | Bacillus licheniformis |
| 63 | - |
T50-value at pH 4.5, 5 mM CaCl2, alpha-amylase PA | Bacillus licheniformis |
| 71 | - |
T50-value at pH 6.0, without CaCl2, alpha-amylase PA | Bacillus licheniformis |
| 84 | - |
T50-value at pH 6.0, 5 mM CaCl2, alpha-amylase PA | Bacillus licheniformis |
| 90 | - |
pH 5.5, 1 h, 50% inactivation, alpha-amylase PA | Bacillus licheniformis |
pH Optimum
| pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|
| 6 | - |
starch hydrolysis at 95°C, alpha-amylase PA | Bacillus licheniformis |
pH Range
| pH Minimum | pH Maximum | Comment | Organism |
|---|---|---|---|
| 5.1 | 8.2 | pH-range where 50% or more of the maximal activity is maintained, alpha-amylase PA | Bacillus licheniformis |
pH Stability
| pH Stability | pH Stability Maximum | Comment | Organism |
|---|---|---|---|
| 5 | - |
90°C, 1 h, complete inactivation, alpha-amylase PA | Bacillus licheniformis |
| 5.5 | - |
90°C, 1 h, 50% loss of activity, alpha-amylase PA | Bacillus licheniformis |
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