Application | Comment | Organism |
---|---|---|
food industry | the enzyme may be effective in retarding starch retrogradation in baked products | Microbacterium imperiale |
KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
---|---|---|---|---|---|
additional information | - |
beta-dextrin-3 | Km-value: 1.0 mg/ml, pH 6.5, 50°C | Microbacterium imperiale | |
additional information | - |
beta-dextrin-2 | Km-value: 2.1 mg/ml, pH 6.5, 50°C | Microbacterium imperiale | |
additional information | - |
beta-dextrin-1 | Km-value: 3.7 mg/ml, pH 6.5, 50°C | Microbacterium imperiale | |
additional information | - |
amylopectin | Km-value: 8.1 mg/ml, pH 6.5, 50°C | Microbacterium imperiale |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
Microbacterium imperiale | - |
- |
- |
Purification (Comment) | Organism |
---|---|
- |
Microbacterium imperiale |
Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|
amylopectin + H2O | 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 | Microbacterium imperiale | maltotriose + ? | - |
? | |
beta-dextrin-1 + H2O | average chain length 21 | Microbacterium imperiale | maltotriose + ? | - |
? | |
beta-dextrin-2 + H2O | average chain length 17 | Microbacterium imperiale | maltotriose + ? | - |
? | |
beta-dextrin-3 + H2O | average chain length 12 | Microbacterium imperiale | maltotriose + ? | - |
? | |
waxy maize starch + H2O | the enzyme prefers the external chains to the internal chains for hydrolysis | Microbacterium imperiale | maltotriose + ? | - |
? |
Synonyms | Comment | Organism |
---|---|---|
AMTS | - |
Microbacterium imperiale |
glucan 1,4-alpha-maltotriohydrolase | - |
Microbacterium imperiale |
Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|
50 | - |
assay at | Microbacterium imperiale |
Turnover Number Minimum [1/s] | Turnover Number Maximum [1/s] | Substrate | Comment | Organism | Structure |
---|---|---|---|---|---|
19.4 | - |
amylopectin | pH 6.5, 50°C | Microbacterium imperiale | |
26.5 | - |
beta-dextrin-1 | pH 6.5, 50°C | Microbacterium imperiale | |
33 | - |
beta-dextrin-2 | pH 6.5, 50°C | Microbacterium imperiale | |
37.2 | - |
beta-dextrin-3 | pH 6.5, 50°C | Microbacterium imperiale |
pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|
6.5 | - |
assay at | Microbacterium imperiale |
kcat/KM Value [1/mMs-1] | kcat/KM Value Maximum [1/mMs-1] | Substrate | Comment | Organism | Structure |
---|---|---|---|---|---|
additional information | - |
amylopectin | Km-value: 19.4 mg/ml*min, pH 6.5, 50°C | Microbacterium imperiale | |
additional information | - |
beta-dextrin-1 | Km-value: 26.5 mg/ml*min, pH 6.5, 50°C | Microbacterium imperiale | |
additional information | - |
beta-dextrin-2 | Km-value: 33.0 mg/ml*min, pH 6.5, 50°C | Microbacterium imperiale | |
additional information | - |
beta-dextrin-3 | Km-value: 37.2 mg/ml*min, pH 6.5, 50°C | Microbacterium imperiale |