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Literature summary for 3.2.1.98 extracted from

  • Ben Messaoud, E.; Ben Ali, M.; Elleuch, N.; Masmoudi, N.F.; Bejar, S.
    Purification and properties of a maltoheptaose- and maltohexaose-forming amylase produced by Bacillus subtilis US116 (2004), Enzyme Microb. Technol., 34, 662-666.
No PubMed abstract available
Search for more literature for 3.2.1.98

Application

Application Comment Organism
food industry production of maltohexaose with low sweetness, low viscosity, and high efficiency for the uptake of energy by humans Bacillus subtilis

Molecular Weight [Da]

Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
60000
-
 SDS-PAGE Bacillus subtilis

Organism

Organism UniProt Comment Textmining
Bacillus subtilis
-
-
-
Bacillus subtilis US116
-
-
-

Purification (Commentary)

Purification (Comment) Organism
acetone precipitation, gel filtration, ion-exchange chromatography Bacillus subtilis

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
amylose + H2O
-
 Bacillus subtilis maltohexaose + maltoheptaose
-
 ?
amylose + H2O
-
 Bacillus subtilis US116 maltohexaose + maltoheptaose
-
 ?

Synonyms

Synonyms Comment Organism
maltohexaose and maltoheptaose-forming amylase
-
 Bacillus subtilis

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
65
-
-
 Bacillus subtilis

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
65 70 5-3h half-life of the enzyme Bacillus subtilis

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
6
-
-
 Bacillus subtilis