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2 starch + H2O
2 malto-oligosaccharides + maltose
2-chloro-4-nitrophenyl alpha-D-galactopyranosyl-(1-4)-alpha-D-galactopyranosyl-(1-4)-alpha-D-galactopyranoside + H2O
2-chloro-4-nitrophenol + alpha-D-galactopyranosyl-(1-4)-alpha-D-galactopyranosyl-(1-4)-alpha-D-galactopyranose
-
-
the increase of absorbance of 2-chloro-4-nitrophenol liberated by HSA is measured continuously at 400 nm
-
?
2-chloro-4-nitrophenyl alpha-D-maltoheptaoside + H2O
2-chloro-4-nitrophenol + alpha-D-maltoheptaose
-
-
-
-
?
2-chloro-4-nitrophenyl alpha-D-maltotrioside + H2O
2-chloro-4-nitrophenol + alpha-D-maltotriose
-
-
-
-
?
2-chloro-4-nitrophenyl alpha-D-maltotrioside + H2O
?
-
-
-
?
2-chloro-4-nitrophenyl alpha-maltotrioside + H2O
?
-
-
-
-
?
2-chloro-4-nitrophenyl beta-D-glucopyranosyl-(1-4)-beta-D-glucopyranosyl-(1-4)-beta-D-glucopyranosyl-(1-4)-beta-D-glucopyranosyl-(1-4)-beta-D-glucopyranosyl-(1-4)-beta-D-glucopyranosyl-(1-4)-beta-D-glucopyranoside + H2O
2-chloro-4-nitrophenol + ?
-
pH 6.8, 30°C
-
-
?
2-chloro-4-nitrophenyl beta-D-maltoheptaoside + H2O
2-chloro-4-nitrophenol + beta-D-maltoheptaose
-
-
-
?
2-chloro-4-nitrophenyl beta-D-maltoheptaoside + H2O
?
2-chloro-4-nitrophenyl-4-O-beta-D-galactopyranosyl-maltoside + H2O
?
-
-
-
-
?
2-chloro-4-nitrophenyl-alpha-D-maltotrioside + H2O
2-chloro-4-nitrophenol + alpha-D-glucopyranosyl-(1-4)-alpha-D-glucopyranosyl-(1-4)-alpha-D-glucopyranose
-
commercial substrate for a flourescence-based assay, pH 7.0
-
-
?
2-chloro-4-nitrophenyl-alpha-D-maltotrioside + H2O
2-chloro-4-nitrophenol + maltotriose
2-chloro-4-nitrophenyl-alpha-maltotrioside + H2O
2-chloro-4-nitrophenol + alpha-maltotrioside
3 glycogen
maltotriose + maltotetraose + maltopentaose
-
approx. 10% of activity with starch
-
-
?
3 starch + 2 H2O
3 malto-oligosaccharides + D-glucose + maltose
-
-
-
-
?
4,6-ethylidene-4-nitrophenyl-alpha-D-maltoheptaoside + H2O
p-nitrophenol + 4,6-ethyliden-[G7]-alpha-D-maltoheptaoside
-
hydrolysis of alpha-1,4-glucosidic linkages
-
-
?
4,6-ethylidene-[G7]-p-nitrophenyl-[G1]-alpha-D-maltoheptaoside + H2O
p-nitrophenol + 4,6-ethyliden-[G7]-alpha-D-maltoheptaoside
4,6-O-benzylidene 4-nitrophenyl-alpha-D-maltoheptaoside + H2O
4,6-O-benzylidene 4-nitrophenyl-alpha-D-maltosides
-
-
-
-
?
4-nitrophenyl alpha-D-maltoheptaoside-4,6-O-ethylidene + H2O
4-nitrophenol + 4,6-O-ethylidene-[G7]-alpha-D-maltoheptaose
4-nitrophenyl alpha-D-maltohexaoside + H2O
?
B5ARZ9
-
-
-
?
4-nitrophenyl alpha-D-maltopentaoside + H2O
4-nitrophenol + alpha-D-maltopentaose
-
-
-
-
?
4-nitrophenyl alpha-D-maltoside + H2O
4-nitrophenol + alpha-D-maltose
4-nitrophenol is bound at the ative site
-
-
?
4-nitrophenyl maltoheptaoside + H2O
4-nitrophenol + maltoheptaoside
B1VK33
-
-
-
?
4-nitrophenyl maltoheptaoside + H2O
maltotriose + maltotetraose + 4-nitrophenyl maltotetraoside + 4-nitrophenyl maltotrioside
-
-
-
?
4-nitrophenyl-alpha-D-maltopentaoside + H2O
4-nitrophenol + alpha-D-maltopentaose
-
activity measured in total fly homogenates, substrate concentration of 2.2 mM in HEPES buffer, enzyme activity preferentially required for degrading starch components of plant tissue
-
-
?
4-nitrophenyl-alpha-D-maltopentaoside + H2O
4-nitrophenol + alpha-D-maltopentaoside
-
-
-
-
?
4-nitrophenyl-alpha-D-maltoside + H2O
4-nitrophenol + maltose
-
-
-
-
?
acarbose + H2O
?
-
the substrate is a potent inhibitor of alpha-amylases, cyclomaltodextrinase activity
-
-
?
alpha-1,4-glucan + H2O
fragments of alpha-1,4-glucan
-
-
-
-
?
alpha-cyclodextrin + H2O
?
alpha-cyclodextrin + H2O
maltooligosaccharides
-
92% of activity with soluble starch
-
-
?
alpha-maltosyl fluoride + H2O
maltose + fluoride
-
-
-
-
?
alpha-maltotriosyl fluoride + H2O
maltotriose + fluoride
ammylopectin + H2O
?
-
the enzyme exhibits higher activity toward soluble starch rather than amylose (55%), amylopectin (41%), dextrin (60%), and glycogen (29%)
-
-
?
amylase + H2O
?
B5ARZ9
-
-
-
?
amylopectin + H2O
D-glucose + ?
amylopectin + H2O
D-glucose + maltose + maltotriose
-
the enzyme can degrade both the alpha-1,4 and alpha-1,6-linkages of alpha-glucans
-
-
?
amylopectin + H2O
fragments of amylopectin
amylopectin + H2O
malto-oligosaccharides
amylopectin + H2O
maltooligosaccharides
amylopectin + H2O
maltose + maltotriose
-
-
main products
-
?
amylopektin + H2O
?
-
activity is 41% compared to the activity with soluble starch
-
-
?
amylose + H2O
D-glucose + maltose + maltotriose
-
-
-
-
?
amylose + H2O
D-glucose + maltose + maltotriose + maltodextrins
amylose + H2O
fragments of amylose
amylose + H2O
malto-oligosaccharides
amylose + H2O
maltooligosaccharides
amylose + H2O
maltose + maltotriose
-
-
main products
-
?
amylose + H2O
maltotriose + maltotetraose + maltopentaose
-
approx. 10% of activity with starch
-
-
?
amylose + H2O
oligosaccharides
amylose DP17, preferred substrate of mutant enzyme T212Y
-
-
?
amylose DP440 + H2O
?
-
-
-
?
beta-cyclodextrin + H2O
?
beta-cyclodextrin + H2O
maltooligosaccharides
-
27% of activity with potato starch
-
-
?
beta-cyclodextrin + H2O
panose + maltoheptaose
-
cyclomaltodextrinase activity
-
-
?
beta-limit dextrin + H2O
?
beta-limit dextrin + H2O
fragments of beta-limit dextrin
-
-
-
-
?
beta-limit-dextrin + H2O
D-glucose + maltose + maltotriose + maltodextrins
corn starch + H2O
malto-oligosaccharides
-
100% activity
-
-
?
corn starch + H2O
maltohexaose + maltopentaose + maltotriose
-
64% activity compared to potato starch
major end-products of starch hydrolysis
-
?
cyclodextrin + H2O
panose + maltoheptaose
-
cyclomaltodextrinase activity, hydrolysis of alpha-1,4-glucosidic linkages
-
-
?
cyclomaltohexaose + H2O
?
dextrin + H2O
fragments of dextrin
dextrin + H2O
malto-oligosaccharides
-
67% activity compared to corn starch
-
-
?
dextrin + H2O
maltooligosaccharides
gamma-cyclodextrin + H2O
?
gelatinized starch + H2O
maltotetraose + maltopentaose + maltohexaose
-
isozyme RBLA prefers gelatinized starch
-
-
?
glycogen + H2O
fragments of glycogen
glycogen + H2O
malto-oligosaccharides
glycogen + H2O
maltooligosaccharides
glycogen + H2O
maltose + maltotriose
glycogen starch + H2O
maltose + maltotriose
-
-
-
-
?
insoluble Blue Starch + H2O
?
-
pH 5.5, 37°C
-
-
?
isomaltose + H2O
?
-
23% of the activity with soluble starch
-
-
?
isopanose + H2O
?
-
cyclomaltodextrinase activity, hydrolysis of alpha-1,6-glucosidic linkages
-
-
?
laminarin + H2O
?
-
lower activity with isozyme AI-1, low activity with isozymes AI-2 and AII
-
-
?
malto-oligosaccharides + H2O
maltose
-
hydrolysis of alpha-1,4-glucosidic linkages
-
-
?
maltodextrin + H2O
malto-oligosaccharides
-
85% activity compared to starch
-
-
?
maltodextrin + H2O
maltooligosaccharides
maltodextrin G5 + H2O
maltodextrin G2 + maltodextrin G3
-
-
-
-
?
maltodextrin G6 + H2O
maltodextrin G2 + maltodextrin G4
-
-
-
-
?
maltodextrin G6 + H2O
maltodextrin G3
-
-
-
-
?
maltodextrin G7 + H2O
maltodextrin G3 + maltodextrin G4
-
-
-
-
?
maltoheptaose + 3 H2O
2 maltose + maltotriose
-
additional product: maltotetraose
-
?
maltoheptaose + H2O
D-glucose + maltose + maltotriose
-
-
-
-
?
maltoheptaose + H2O
maltohexaose + maltopentaose + maltotetraose + maltotriose + maltose
maltoheptaose + H2O
maltose + D-glucose
B5ARZ9
-
-
-
?
maltoheptaose + H2O
maltotriose + maltose + D-glucose
-
-
identified by thin-layer-chromatography
-
?
maltoheptaoside + H2O
?
all mutants possess the ability to hydrolyze heptasaccharide substrates and generate a similar product profile like the wild-type enzyme. The three mutants W203A, W284A, HSAmy-ar generate less products. They require higher enzyme concentration (600 nM vs. 60 nM for HSAmy and the other mutants) and more time (5 min vs. 2 min) 25°C, pH 6.9
-
-
?
maltohexaitol + H2O
maltotriose + maltotriitol
-
-
-
-
?
maltohexaose + H2O
3 maltose
B5ARZ9
-
-
-
?
maltohexaose + H2O
D-glucose + maltose + maltotriose
-
-
-
-
?
maltohexaose + H2O
maltopentaose + maltotetraose + maltotriose + maltose
-
45% of activity with potato starch
-
-
?
maltohexaose + H2O
maltotetraose + maltotriose + maltose + D-glucose
-
-
identified by thin-layer-chromatography
-
?
maltooctaose + H2O
?
-
-
-
-
?
maltooligosaccharide + H2O
?
Q2QC88
the enzyme shows a liquefying activity, hydrolyzing maltooligosaccharides, amylopectin, and starch to produce mainly maltose (G2) to maltoheptaose (G7)
-
-
?
maltooligosaccharides + H2O
maltohexaose + maltopentaose + maltotetraose + maltotriose + maltose
-
11% of activity with potato starch
-
-
?
maltooligosaccharides + H2O
maltotriose + maltotetraose
-
alpha-amylase activity
main products
-
?
maltopentaose + H2O
glucose + maltose + maltotriose
-
-
-
-
?
maltopentaose + H2O
malto-oligomers + maltose
maltopentaose + H2O
maltose + D-glucose
B5ARZ9
-
-
-
?
maltopentaose + H2O
maltose + maltotriose
-
-
-
?
maltopentaose + H2O
maltotetraose + maltotriose + maltose
-
26% of activity with potato starch
-
-
?
maltopentaose + H2O
maltotetraose + maltotriose + maltose + D-glucose
-
-
identified by thin-layer-chromatography
-
?
maltopentaose + H2O
maltotriose + maltose
-
-
major products
-
?
maltopentaoside + H2O
?
all mutants possess the ability to hydrolyze pentasaccharide substrates and generate a similar product profile like the wild-type enzyme. The three mutants W203A, W284A, HSAmy-ar generate less products. They require higher enzyme concentration (600 nM vs. 60 nM for HSAmy and the other mutants) and more time (5 min vs. 2 min) 25°C, pH 6.9
-
-
?
maltose + H2O
2 D-glucose
-
-
-
-
?
maltose + H2O
?
-
-
-
-
-
maltose + H2O
D-glucose + ?
maltose + H2O
D-glucose + D-glucose
-
-
-
-
?
maltosyl fluoride + H2O
maltose + fluoride
-
-
-
?
maltotetraose + H2O
2 maltose
maltotetraose + H2O
glucose + maltose + maltotriose
-
-
-
-
?
maltotetraose + H2O
maltotriose + maltose
maltotriose
maltose + glucose + maltotetraose + maltopentaose + maltohexaose
-
the final optimum also mirrors the reverse reaction
-
r
maltotriose + H2O
maltose
maltotriose + H2O
maltose + D-glucose
oyster glycogen + H2O
?
B1VK33
-
-
-
?
p-nitrophenyl alpha-D-maltoside + H2O
p-nitrophenol + maltose
p-nitrophenyl maltoheptaoside + H2O
?
-
a maximum of substrate cleavage was identified at 152 MPa and 64°C, yielding approximately 25% higher substrate conversion after 30 min, as compared to the maximum at ambient pressure and 59°C
-
-
?
p-nitrophenyl-alpha-D-maltopentaoside + H2O
?
p-nitrophenyldi[alpha-D-glucopyranosyl(1-4)]-alpha-D-glucopyranoside + H2O
p-nitrophenol + p-nitrophenyl-alpha-D-glucopyranoside + p-nitrophenyldi[alpha-D-glucopyranosyl(1-4)]-alpha-D-glucopyranoside + p-nitrophenyltri[alpha-D-glucopyranosyl(1-4)]-alpha-D-glucopyranoside
-
-
intestine alpha-amylase
-
?
p-nitrophenyldi[alpha-D-glucopyranosyl(1-4)]-alpha-D-glucopyranoside + H2O
p-nitrophenyl-alpha-D-glucopyranoside + p-nitrophenyldi[alpha-D-glucopyranosyl(1-4)]-alpha-D-glucopyranoside + p-nitrophenyltri[alpha-D-glucopyranosyl(1-4)]-alpha-D-glucopyranoside
-
-
muscle alpha-amylase
-
?
p-nitrophenylhexa[alpha-D-glucopyranosyl(1-4)]-alpha-D-glucopyranoside + H2O
?
-
-
-
-
?
p-nitrophenylhexa[alpha-D-glucopyranosyl(1-4)]-alpha-D-glucopyranoside + H2O
p-nitrophenol + p-nitrophenyl-alpha-D-glucopyranoside + p-nitrophenyldi[alpha-D-glucopyranosyl(1-4)]-alpha-D-glucopyranoside + p-nitrophenyltri[alpha-D-glucopyranosyl(1-4)]-alpha-D-glucopyranoside + p-nitrophenyltetra[alpha-D-glucopyranosyl(1-4)]-alpha-D-glucopyranoside
-
-
intestine and muscle alpha-amylase
-
?
p-nitrophenylhexa[alpha-D-glucopyranosyl(1-4)]-alpha-D-glucopyranoside + H2O
p-nitrophenyl-alpha-D-glucopyranoside + D-glucose
-
-
predominant product, no p-nitrophenol detected
-
?
p-nitrophenylhexa[alpha-D-glucopyranosyl(1-4)]-alpha-D-glucopyranoside + H2O
p-nitrophenyl-alpha-D-glucopyranoside + p-nitrophenyldi[alpha-D-glucopyranosyl(1-4)]-alpha-D-glucopyranoside + p-nitrophenyltri[alpha-D-glucopyranosyl(1-4)]-alpha-D-glucopyranoside + p-nitrophenyltetra[alpha-D-glucopyranosyl(1-4)]-alpha-D-glucopyranoside
-
-
muscle alpha-amylase
-
?
p-nitrophenylpenta[alpha-D-glucopyranosyl(1-4)]-alpha-D-galactopyranoside
?
-
-
-
-
?
potato soluble starch + H2O
?
potato starch + H2O
malto-oligosaccharides
potato starch + H2O
maltohexaose + maltopentaose + maltotriose
-
100% activity
major end-products of starch hydrolysis
-
?
pullulan + H2O
maltose + maltotriose
-
-
main products
-
?
pullulan + H2O
panose + maltoheptaose
-
cyclomaltodextrinase activity
-
-
?
rabbit glycogen + H2O
?
B1VK33
-
-
-
?
raw starch + H2O
malto-oligosaccharides
-
isozymes RBSA-1 and BSA-2, raw starch from corn and potato, the latter is preferred
-
-
?
raw starch + H2O
maltooligosaccharides
-
raw starch from corn, 20% of activity with soluble starch
-
-
?
Remazol Brilliant Blue dyed starch + H2O
malto-oligosaccharides
-
-
-
?
Remazol Brilliant Blue-dyed starch + H2O
malto-oligosaccharides
-
-
-
?
soluble potato starch + H2O
maltotriose + maltose + maltotetraose
B1VK33
-
major products of the enzymatic reaction with starch as substrate
-
?
soluble starch + H2O
alpha-maltose
-
-
-
-
?
soluble starch + H2O
glucose + maltose + maltotriose
soluble starch + H2O
malto-oligosaccharides
soluble starch + H2O
maltooligosaccharides
soluble starch + H2O
maltose
Morimus funereus
-
maximal activity is achieved with horse-radish starch, undetectable activity towards potato starch
-
-
?
soluble starch + H2O
maltose + maltotriose
starch + butanol
butylglucoside + alpha-D-glucose
-
butylglucoside: wild-type ca. 4.5 mg/ml, mutant H222Q ca. 6.5 mg/ml, mutant H222E ca. 3.5 mg/ml, mutant H222D ca. 5.5 mg/mk, identified and analyzed by thin-layer-chromatography and HPLC
-
?
starch + H2O
alpha-D-glucose + maltose
pH 7.0, 85°C
wild-type (alpha-D-glucose: ca. 22 mg/ml, maltose: ca. 5.5 mg/ml), mutants: W177V (alpha-D-glucose: ca. 20 mg/ml, maltose: ca. 5 mg/ml), Y178V (alpha-D-glucose: ca. 19 mg/ml, maltose: ca. 4 mg/ml), and F179V (alpha-D-glucose: ca. 17.5 mg/ml, maltose: ca. 7 mg/ml), almost no maltotriose as product for all variants, identified and analyzed by thin-layer-chromatography and HPLC
-
?
starch + H2O
alpha-D-glucose + maltose + maltotriose
pH 7.0, 85°C
mutants: H222Q (alpha-D-glucose: ca. 21 mg/ml, maltose: ca. 5 mg/ml, maltotriose: ca. 2.5 mg/ml), H222D (alpha-D-glucose: ca. 21 mg/ml, maltose: ca. 8 mg/ml, maltotriose: ca. 2.5 mg/ml), H222E (alpha-D-glucose: ca. 13 mg/ml, maltose: ca. 8 mg/ml, maltotriose: ca. 2.0 mg/ml), and V259W (alpha-D-glucose: ca. 16 mg/ml, maltose: ca. 8 mg/ml, maltotriose: ca. 2.5 mg/ml), identified and analyzed by thin-layer-chromatography and HPLC
-
?
starch + H2O
D-glucooligomer
-
-
-
-
-
starch + H2O
D-glucose + ?
starch + H2O
D-glucose + maltose + maltotriose
starch + H2O
D-glucose + maltose + maltotriose + maltodextrins
starch + H2O
D-glucose disaccharides + D-glucose trisaccharides
starch + H2O
fragments of starch
starch + H2O
glucooligosaccharide
starch + H2O
malto-oligosaccharides
starch + H2O
maltohexaose
starch + H2O
maltohexaose + maltopentaose + maltotriose
starch + H2O
maltooligosaccharides
starch + H2O
maltose + ?
-
-
-
-
?
starch + H2O
maltose + D-glucose
starch + H2O
maltose + malto-oligosaccharides + D-glucose
-
soluble starch
trace amounts of D-glucose
-
?
starch + H2O
maltose + maltotriose
starch + H2O
maltose + maltotriose + D-glucose
starch + H2O
maltotriose
-
AmyD produces mainly maltotriose
-
-
?
starch + H2O
maltotriose + glucose + maltose + maltotetraose
-
pH 4, 55°C, various starches are tested: soluble potato starch as reference 100% relative activity, gelatinized amylose: 74%, potato native starch: 0.2%, potato gelatinized starch: 106%, maize native starch: 0.8%, maize gelatinized starch: 53%, rice native starch: 0.5%, and rice gelatinized starch: 52%
identified by thin-layer-chromatography, maltotriose represents 70% of the end products, only traces of glucose, small amounts of maltose and maltotetraose
-
?
starch + H2O
maltotriose + maltohexaose + maltoheptaose + maltose
-
soluble starch
first two are major products, maltohexose and maltose are intermediate products, maltotriose and maltohexaose are major products, maltoheptaose and maltose are intermediate products
-
?
starch + H2O
maltotriose + maltotetraose
-
alpha-amylase activity, preferred substrate
main products
-
?
starch + H2O
maltotriose + maltotetraose + maltopentaose
starch + H2O
oligosaccharides
insoluble blue starch, preferred substrate of mutant enzyme Y105A
-
-
?
starch + methanol
methylglucoside + alpha-D-glucose
-
methylglucoside: wild-type ca. 7.5 mg/ml, mutant H222Q ca. 13 mg/ml, mutant H222E ca. 11 mg/ml, mutant H222D ca. 11 mg/mk, identified and analyzed by thin-layer-chromatography and HPLC
-
?
sweet sorghum starch + H2O
?
-
62% activity compared to potato soluble starch
-
-
?
tapioca root starch + H2O
?
-
88% activity compared to potato soluble starch
-
-
?
wheat starch + H2O
?
-
56.5% relative enzyme activity compared to reaction with soluble starch as substrate, pH 5.0, 50°C
-
-
?
wheat starch + H2O
maltohexaose + maltopentaose + maltotriose
-
78% activity compared to potato starch
major end-products of starch hydrolysis
-
?
amylopectin + H2O
additional information
-
2 starch + H2O

2 malto-oligosaccharides + maltose
-
hydrolysis of soluble starch, and degradation of raw starch granules of different source, overview
-
-
?
2 starch + H2O
2 malto-oligosaccharides + maltose
-
-
-
-
?
2-chloro-4-nitrophenyl beta-D-maltoheptaoside + H2O

?
-
-
-
-
?
2-chloro-4-nitrophenyl beta-D-maltoheptaoside + H2O
?
-
-
-
?
2-chloro-4-nitrophenyl-alpha-D-maltotrioside + H2O

2-chloro-4-nitrophenol + maltotriose
-
-
-
-
?
2-chloro-4-nitrophenyl-alpha-D-maltotrioside + H2O
2-chloro-4-nitrophenol + maltotriose
-
-
-
-
?
2-chloro-4-nitrophenyl-alpha-maltotrioside + H2O

2-chloro-4-nitrophenol + alpha-maltotrioside
-
acid-stable amylase and common neutral amylase can degrade the substrate at pH 5.4 to release 2-chloro-4-nitrophenol. In presence of 500 mM KSCN the reaction rate of common neutral amylase increases markedly whereas the reaction rate of acid-stable amylase decreases
-
-
?
2-chloro-4-nitrophenyl-alpha-maltotrioside + H2O
2-chloro-4-nitrophenol + alpha-maltotrioside
-
acid-stable amylase and common neutral amylase can degrade the substrate at pH 5.4 to release 2-chloro-4-nitrophenol. In presence of 500 mM KSCN the reaction rate of common neutral amylase increases markedly whereas the reaction rate of acid-stable amylase decreases
-
-
?
4,6-ethylidene-[G7]-p-nitrophenyl-[G1]-alpha-D-maltoheptaoside + H2O

p-nitrophenol + 4,6-ethyliden-[G7]-alpha-D-maltoheptaoside
-
-
-
-
4,6-ethylidene-[G7]-p-nitrophenyl-[G1]-alpha-D-maltoheptaoside + H2O
p-nitrophenol + 4,6-ethyliden-[G7]-alpha-D-maltoheptaoside
-
-
-
-
4,6-ethylidene-[G7]-p-nitrophenyl-[G1]-alpha-D-maltoheptaoside + H2O
p-nitrophenol + 4,6-ethyliden-[G7]-alpha-D-maltoheptaoside
-
-
-
-
?
4-nitrophenyl alpha-D-maltoheptaoside-4,6-O-ethylidene + H2O

4-nitrophenol + 4,6-O-ethylidene-[G7]-alpha-D-maltoheptaose
-
-
-
?
4-nitrophenyl alpha-D-maltoheptaoside-4,6-O-ethylidene + H2O
4-nitrophenol + 4,6-O-ethylidene-[G7]-alpha-D-maltoheptaose
-
-
-
-
?
4-nitrophenyl alpha-D-maltoheptaoside-4,6-O-ethylidene + H2O
4-nitrophenol + 4,6-O-ethylidene-[G7]-alpha-D-maltoheptaose
-
-
-
?
4-nitrophenyl alpha-D-maltoheptaoside-4,6-O-ethylidene + H2O
4-nitrophenol + 4,6-O-ethylidene-[G7]-alpha-D-maltoheptaose
-
-
-
-
?
4-nitrophenyl alpha-D-maltoheptaoside-4,6-O-ethylidene + H2O
4-nitrophenol + 4,6-O-ethylidene-[G7]-alpha-D-maltoheptaose
-
-
-
?
4-nitrophenyl alpha-D-maltoheptaoside-4,6-O-ethylidene + H2O
4-nitrophenol + 4,6-O-ethylidene-[G7]-alpha-D-maltoheptaose
-
-
-
?
alpha-cyclodextrin + H2O

?
-
9.2% of the activity with soluble starch
-
-
?
alpha-cyclodextrin + H2O
?
-
9.2% of the activity with soluble starch
-
-
?
alpha-cyclodextrin + H2O
?
-
the activity with alpha-cyclodextrin is 46% of the activity with starch in the same conditions at 0.5% (w/v) substrate concentrations
-
-
?
alpha-cyclodextrin + H2O
?
-
1.1% relative activity compared to amylose as substrate, pH 8.0. 65°C
-
-
?
alpha-cyclodextrin + H2O
?
-
weak activity
-
-
?
alpha-cyclodextrin + H2O
?
-
cyclomaltodextrinase activity
-
-
?
alpha-cyclodextrin + H2O
?
-
catalyzes the hydrolysis of starch, dextrin, and alpha-cyclodextrin with similar efficiencies
-
-
?
alpha-cyclodextrin + H2O
?
-
catalyzes the hydrolysis of starch, dextrin, and alpha-cyclodextrin with similar efficiencies
-
-
?
alpha-maltotriosyl fluoride + H2O

maltotriose + fluoride
-
-
-
-
?
alpha-maltotriosyl fluoride + H2O
maltotriose + fluoride
-
-
-
?
amylopectin + H2O

?
69% of the activity with soluble starch
-
-
?
amylopectin + H2O
?
-
intestine and muscle alpha-amylase
-
-
?
amylopectin + H2O
?
-
66% of the activity with potato starch, AmyD
-
-
?
amylopectin + H2O
?
-
121% of the activity with soluble starch
-
-
?
amylopectin + H2O
?
-
121% of the activity with soluble starch
-
-
?
amylopectin + H2O
?
-
80% activity compared to potato starch
-
-
?
amylopectin + H2O
?
-
80% activity compared to potato starch
-
-
?
amylopectin + H2O
?
-
-
-
?
amylopectin + H2O
?
-
86% activity compared to potato soluble starch
-
-
?
amylopectin + H2O
?
-
86% activity compared to potato soluble starch
-
-
?
amylopectin + H2O
?
-
66.1% of the activity with soluble starch
-
-
?
amylopectin + H2O
?
-
66.1% of the activity with soluble starch
-
-
?
amylopectin + H2O
?
68% of the activity with amylose
-
-
?
amylopectin + H2O
?
-
74.6% relative activity compared to amylose as substrate, pH 8.0. 65°C
-
-
?
amylopectin + H2O
?
-
95% of the activity with soluble starch
-
-
?
amylopectin + H2O
?
-
isozymes AI-1 and AI-2, and AII, good substrate
-
-
?
amylopectin + H2O
?
-
-
-
-
?
amylopectin + H2O
?
-
liquefying enzyme. The main products of polysaccharide hydrolysis are G2 to G7. A small amount of G1 is formed after long hydrolysis periods. The enzyme A hydrolyzes long-chain oligosaccharides faster than shorter chain oligosaccharides
-
-
?
amylopectin + H2O
?
-
-
-
?
amylopectin + H2O
?
-
-
-
?
amylopectin + H2O
?
-
-
-
?
amylopectin + H2O
?
-
-
-
-
?
amylopectin + H2O
?
Q2QC88
the enzyme shows a liquefying activity, hydrolyzing maltooligosaccharides, amylopectin, and starch to produce mainly maltose (G2) to maltoheptaose (G7)
-
-
?
amylopectin + H2O
?
B5ARZ9
-
-
-
?
amylopectin + H2O
?
-
-
-
?
amylopectin + H2O
?
-
53.8% of the activity with starch
-
-
?
amylopectin + H2O

D-glucose + ?
-
assay at 37°C
-
-
?
amylopectin + H2O
D-glucose + ?
-
assay at 37°C
-
-
?
amylopectin + H2O
D-glucose + ?
Caloglyphus redickorzevi
-
assay at 37°C
-
-
?
amylopectin + H2O
D-glucose + ?
-
assay at 37°C
-
-
?
amylopectin + H2O
D-glucose + ?
-
assay at 37°C
-
-
?
amylopectin + H2O
D-glucose + ?
-
assay at 37°C
-
-
?
amylopectin + H2O
D-glucose + ?
-
assay at 37°C
-
-
?
amylopectin + H2O
D-glucose + ?
-
assay at 37°C
-
-
?
amylopectin + H2O
D-glucose + ?
-
assay at 37°C
-
-
?
amylopectin + H2O

fragments of amylopectin
-
90% of activity with starch
-
-
?
amylopectin + H2O
fragments of amylopectin
-
90% of activity with starch
-
-
?
amylopectin + H2O
fragments of amylopectin
-
-
-
-
?
amylopectin + H2O

malto-oligosaccharides
-
78% activity compared to starch
-
-
?
amylopectin + H2O
malto-oligosaccharides
-
73% activity compared to corn starch
-
-
?
amylopectin + H2O
malto-oligosaccharides
-
-
-
-
?
amylopectin + H2O

maltooligosaccharides
-
from potato, 74% of activity with soluble starch
-
-
?
amylopectin + H2O
maltooligosaccharides
-
137% of activity with soluble starch
-
-
?
amylopectin + H2O
maltooligosaccharides
-
55% of activity with potato starch
-
-
?
amylose + H2O

?
61% of the activity with soluble starch
-
-
?
amylose + H2O
?
-
intestine and muscle alpha-amylase
-
-
?
amylose + H2O
?
-
101% of the activity with potato starch, AmyD
-
-
?
amylose + H2O
?
-
with potato amylose as substrate, the enzyme displays a low degree of multiple attack (the number of bonds broken during the lifetime of an enzyme-substrate complex minus one). The level of multiple attack increases when temperature is raised
-
-
?
amylose + H2O
?
-
with potato amylose as substrate, the enzyme displays an intermediate degree of multiple attack (the number of bonds broken during the lifetime of an enzyme-substrate complex minus one). The level of multiple attack increases when temperature is raised
-
-
?
amylose + H2O
?
-
120% relative enzyme activity compared to reaction with soluble starch as substrate, pH 5.0, 50°C
-
-
?
amylose + H2O
?
-
30% of the activity with soluble starch
-
-
?
amylose + H2O
?
-
30% of the activity with soluble starch
-
-
?
amylose + H2O
?
-
with potato amylose as substrate, the enzyme displays an intermediate degree of multiple attack (the number of bonds broken during the lifetime of an enzyme-substrate complex minus one). The level of multiple attack increases when temperature is raised
-
-
?
amylose + H2O
?
-
with potato amylose as substrate, the enzyme displays an intermediate degree of multiple attack (the number of bonds broken during the lifetime of an enzyme-substrate complex minus one). The level of multiple attack increases when temperature is raised
-
-
?
amylose + H2O
?
-
with potato amylose as substrate, the enzyme displays a high degree of multiple attack (the number of bonds broken during the lifetime of an enzyme-substrate complex minus one). The level of multiple attack decreases when temperature is raised
-
-
?
amylose + H2O
?
-
activity is 55% compared to the activity with soluble starch
-
-
?
amylose + H2O
?
-
the enzyme exhibits higher activity toward soluble starch rather than amylose (55%), amylopectin (41%), dextrin (60%), and glycogen (29%)
-
-
?
amylose + H2O
?
-
100% relative activity as reference for substrate specificity studies, pH 8.0. 65°C
-
-
?
amylose + H2O
?
-
amylose DP440, pH 6.8, 30°C
-
-
?
amylose + H2O
?
-
137% of the activity with soluble starch
-
-
?
amylose + H2O
?
-
isozymes AI-1 and AI-2, and AII, moderate activity
-
-
?
amylose + H2O
?
-
-
-
-
?
amylose + H2O
?
-
liquefying enzyme. The main products of polysaccharide hydrolysis are G2 to G7. A small amount of G1 is formed after long hydrolysis periods. The enzyme A hydrolyzes long-chain oligosaccharides faster than shorter chain oligosaccharides
-
-
?
amylose + H2O
?
-
-
-
-
?
amylose + H2O
?
-
with potato amylose as substrate, the enzyme displays a high degree of multiple attack (the number of bonds broken during the lifetime of an enzyme-substrate complex minus one). The level of multiple attack increases when temperature is raised
-
-
?
amylose + H2O
?
-
pH 6.5, 37°C, inhibition studies with acarviosin-containing oligosaccharides
-
-
?
amylose + H2O
?
-
-
-
-
-
amylose + H2O
?
-
with potato amylose as substrate, the enzyme displays an intermediate degree of multiple attack (the number of bonds broken during the lifetime of an enzyme-substrate complex minus one). The level of multiple attack increases when temperature is raised
-
-
?
amylose + H2O

D-glucose + maltose + maltotriose + maltodextrins
-
best substrate for AmyC, hydrolysis of alpha-1,4-glucosidic linkages
small amount of longer maltodextrins, degradation process via malto-oligosaccharides
-
?
amylose + H2O
D-glucose + maltose + maltotriose + maltodextrins
-
best substrate for AmyC, hydrolysis of alpha-1,4-glucosidic linkages
small amount of longer maltodextrins, degradation process via malto-oligosaccharides
-
?
amylose + H2O

fragments of amylose
-
1.6times higher activity than with starch
-
-
?
amylose + H2O
fragments of amylose
-
1.6times higher activity than with starch
-
-
?
amylose + H2O
fragments of amylose
-
-
-
-
?
amylose + H2O
fragments of amylose
-
-
-
-
?
amylose + H2O
fragments of amylose
-
-
-
-
?
amylose + H2O

malto-oligosaccharides
-
soluble substrate
-
-
?
amylose + H2O
malto-oligosaccharides
-
soluble substrate, hydrolysis of alpha-1,4-linkages
-
-
?
amylose + H2O
malto-oligosaccharides
-
soluble substrate
-
-
?
amylose + H2O
malto-oligosaccharides
-
soluble substrate, hydrolysis of alpha-1,4-linkages
-
-
?
amylose + H2O
malto-oligosaccharides
-
soluble substrate
-
-
?
amylose + H2O
malto-oligosaccharides
-
soluble substrate, hydrolysis of alpha-1,4-linkages
-
-
?
amylose + H2O
malto-oligosaccharides
-
78% activity compared to potato starch
-
-
?
amylose + H2O
malto-oligosaccharides
-
78% activity compared to potato starch
-
-
?
amylose + H2O
malto-oligosaccharides
-
145% activity compared to starch, the enzyme activity on the amylose as substrate is 1.98times greater than amylopectin
-
-
?
amylose + H2O
malto-oligosaccharides
-
-
-
-
?
amylose + H2O
malto-oligosaccharides
-
preferred substrate
-
-
?
amylose + H2O
malto-oligosaccharides
-
-
-
-
?
amylose + H2O
malto-oligosaccharides
-
soluble substrate
-
-
?
amylose + H2O
malto-oligosaccharides
-
soluble substrate, hydrolysis of alpha-1,4-linkages
-
-
?
amylose + H2O
malto-oligosaccharides
-
-
-
-
?
amylose + H2O
malto-oligosaccharides
-
amylose DP440 and amylose DP17
-
-
?
amylose + H2O
malto-oligosaccharides
-
soluble substrate
-
-
?
amylose + H2O
malto-oligosaccharides
-
soluble substrate, hydrolysis of alpha-1,4-linkages
-
-
?
amylose + H2O

maltooligosaccharides
-
65% of activity with soluble starch
-
-
?
amylose + H2O
maltooligosaccharides
-
-
-
-
?
amylose + H2O
maltooligosaccharides
-
69% of activity with soluble starch
-
-
?
amylose + H2O
maltooligosaccharides
-
73% of activity with potato starch
-
-
?
beta-cyclodextrin + H2O

?
-
-
-
-
?
beta-cyclodextrin + H2O
?
-
-
-
-
?
beta-cyclodextrin + H2O
?
-
the activity with alpha-cyclodextrin is 48% of the activity with starch in the same conditions at 0.5% (w/v) substrate
-
-
?
beta-cyclodextrin + H2O
?
-
3.7% relative activity compared to amylose as substrate, pH 8.0. 65°C
-
-
?
beta-cyclodextrin + H2O
?
-
insight into the action of alpha-amylase at the molecular level
-
-
?
beta-cyclodextrin + H2O
?
-
-
-
-
?
beta-cyclodextrin + H2O
?
-
-
-
-
?
beta-cyclodextrin + H2O
?
-
-
-
?
beta-cyclodextrin + H2O
?
-
-
-
?
beta-limit dextrin + H2O

?
-
-
-
-
?
beta-limit dextrin + H2O
?
-
-
-
?
beta-limit-dextrin + H2O

D-glucose + maltose + maltotriose + maltodextrins
-
28% of the activity with amylose, hydrolysis of alpha-1,4-glucosidic linkages
small amount of longer maltodextrins, degradation process via malto-oligosaccharides
-
?
beta-limit-dextrin + H2O
D-glucose + maltose + maltotriose + maltodextrins
-
28% of the activity with amylose, hydrolysis of alpha-1,4-glucosidic linkages
small amount of longer maltodextrins, degradation process via malto-oligosaccharides
-
?
cassava starch + H2O

?
-
129% activity compared to potato soluble starch
-
-
?
cassava starch + H2O
?
-
129% activity compared to potato soluble starch
-
-
?
corn flour + H2O

?
-
58% activity compared to potato soluble starch
-
-
?
corn flour + H2O
?
-
58% activity compared to potato soluble starch
-
-
?
corn starch + H2O

?
-
62% relative enzyme activity compared to reaction with soluble starch as substrate, pH 5.0, 50°C
-
-
?
corn starch + H2O
?
-
107% activity compared to potato soluble starch
-
-
?
corn starch + H2O
?
-
107% activity compared to potato soluble starch
-
-
?
corn starch + H2O
?
boiled starch
-
-
?
cyclodextrin + H2O

?
-
-
-
-
?
cyclodextrin + H2O
?
-
-
-
-
?
cyclodextrin + H2O
?
-
-
-
-
?
cyclomaltohexaose + H2O

?
-
-
-
-
?
cyclomaltohexaose + H2O
?
-
-
-
-
?
dextrin + H2O

?
B1VK33
-
-
-
?
dextrin + H2O
?
-
activity is 60% compared to the activity with soluble starch
-
-
?
dextrin + H2O
?
-
the enzyme exhibits higher activity toward soluble starch rather than amylose (55%), amylopectin (41%), dextrin (60%), and glycogen (29%)
-
-
?
dextrin + H2O

fragments of dextrin
-
7% of activity with starch
-
-
?
dextrin + H2O
fragments of dextrin
-
7% of activity with starch
-
-
?
dextrin + H2O

maltooligosaccharides
-
27% of activity with soluble starch
-
-
?
dextrin + H2O
maltooligosaccharides
-
catalyzes the hydrolysis of starch, dextrin, and alpha-cyclodextrin with similar efficiencies
-
-
?
dextrin + H2O
maltooligosaccharides
-
catalyzes the hydrolysis of starch, dextrin, and alpha-cyclodextrin with similar efficiencies
-
-
?
gamma-cyclodextrin + H2O

?
-
-
-
-
?
gamma-cyclodextrin + H2O
?
-
-
-
-
?
gamma-cyclodextrin + H2O
?
-
2.6% relative activity compared to amylose as substrate, pH 8.0. 65°C
-
-
?
gamma-cyclodextrin + H2O
?
-
-
-
-
?
gamma-cyclodextrin + H2O
?
-
21% of the activity with soluble starch
-
-
?
gamma-cyclodextrin + H2O
?
-
lower activity with isozyme AI-2, no activity with isozymes AI-1 and AII
-
-
?
gamma-cyclodextrin + H2O
?
-
-
-
-
-
gamma-cyclodextrin + H2O
?
-
cyclomaltodextrinase activity
-
-
?
gamma-cyclodextrin + H2O
?
-
-
-
?
glycogen + H2O

?
-
-
-
-
?
glycogen + H2O
?
32% of the activity with soluble starch
-
-
?
glycogen + H2O
?
-
-
-
-
?
glycogen + H2O
?
-
glycogen from Ascaris suum, intestine and muscle alpha-amylase
-
-
?
glycogen + H2O
?
-
glycogen from rabbit or Ascaris suum, intestine and muscle alpha-amylase
-
-
?
glycogen + H2O
?
-
3.6% of the activity with potato starch, AmyD
-
-
?
glycogen + H2O
?
-
-
-
-
?
glycogen + H2O
?
-
104% of the activity with soluble starch
-
-
?
glycogen + H2O
?
-
104% of the activity with soluble starch
-
-
?
glycogen + H2O
?
-
-
-
-
?
glycogen + H2O
?
-
-
-
-
?
glycogen + H2O
?
-
-
-
-
?
glycogen + H2O
?
-
-
-
-
?
glycogen + H2O
?
-
-
-
-
?
glycogen + H2O
?
-
-
-
-
?
glycogen + H2O
?
-
-
-
-
?
glycogen + H2O
?
22% of the activity with amylose
-
-
?
glycogen + H2O
?
-
activity is 29% compared to the activity with soluble starch
-
-
?
glycogen + H2O
?
-
the enzyme exhibits higher activity toward soluble starch rather than amylose (55%), amylopectin (41%), dextrin (60%), and glycogen (29%)
-
-
?
glycogen + H2O
?
-
-
-
-
?
glycogen + H2O
?
-
16.7% relative activity compared to amylose as substrate, pH 8.0. 65°C
-
-
?
glycogen + H2O
?
-
-
-
-
?
glycogen + H2O
?
-
-
-
-
?
glycogen + H2O
?
-
-
-
-
?
glycogen + H2O
?
-
isozymes AI-1 and AI-2, and AII, good substrate
-
-
?
glycogen + H2O
?
-
-
-
-
?
glycogen + H2O
?
-
-
-
-
?
glycogen + H2O
?
-
liquefying enzyme. The main products of polysaccharide hydrolysis are G2 to G7. A small amount of G1 is formed after long hydrolysis periods. The enzyme A hydrolyzes long-chain oligosaccharides faster than shorter chain oligosaccharides
-
-
?
glycogen + H2O
?
-
-
-
-
?
glycogen + H2O
?
-
-
-
-
?
glycogen + H2O
?
-
-
-
-
?
glycogen + H2O
?
-
-
-
-
?
glycogen + H2O
?
-
-
-
-
?
glycogen + H2O
?
-
-
-
-
?
glycogen + H2O
?
-
the enzyme can degrade both alpha-1,4 and alpha-1,6-linkages of alpha-glucan
-
-
?
glycogen + H2O
?
-
-
-
-
?
glycogen + H2O
?
-
-
-
-
?
glycogen + H2O
?
-
-
-
-
?
glycogen + H2O
?
-
-
-
-
?
glycogen + H2O
?
-
-
-
-
?
glycogen + H2O
?
-
-
-
-
?
glycogen + H2O
?
-
-
-
-
?
glycogen + H2O
?
-
-
-
-
?
glycogen + H2O
?
-
-
-
-
?
glycogen + H2O
?
-
-
-
-
?
glycogen + H2O
?
-
-
-
-
?
glycogen + H2O
?
B5ARZ9
-
-
-
?
glycogen + H2O
?
B5ARZ9
-
-
-
?
glycogen + H2O
?
-
-
-
-
?
glycogen + H2O

fragments of glycogen
-
7% of activity with starch
-
-
-
glycogen + H2O
fragments of glycogen
-
7% of activity with starch
-
-
-
glycogen + H2O
fragments of glycogen
-
29% of activity with starch
-
-
?
glycogen + H2O

malto-oligosaccharides
-
14% activity compared to starch
-
-
?
glycogen + H2O
malto-oligosaccharides
-
81% activity compared to corn starch
-
-
?
glycogen + H2O
malto-oligosaccharides
-
-
-
-
?
glycogen + H2O
malto-oligosaccharides
-
-
-
-
?
glycogen + H2O
malto-oligosaccharides
-
substrate from oyster
-
-
?
glycogen + H2O
malto-oligosaccharides
-
-
-
-
?
glycogen + H2O
malto-oligosaccharides
-
-
-
-
?
glycogen + H2O

maltooligosaccharides
-
from bovine muscle, 58% of activity with soluble starch
-
-
?
glycogen + H2O
maltooligosaccharides
-
69% of activity with soluble starch
-
-
?
glycogen + H2O

maltose
-
-
-
-
?
glycogen + H2O
maltose
-
49.5% of the activity with starch
main product
-
?
glycogen + H2O

maltose + maltotriose
-
major products
-
?
glycogen + H2O
maltose + maltotriose
-
major products
-
?
glycogen + H2O
maltose + maltotriose
-
-
main products
-
?
maltodextran + H2O

?
-
no activity
-
-
-
maltodextran + H2O
?
O08452
-
-
-
?
maltodextrin + H2O

?
-
-
-
-
?
maltodextrin + H2O
?
-
-
-
-
?
maltodextrin + H2O
?
-
-
-
-
?
maltodextrin + H2O
?
O08452
white dextrin
-
-
?
maltodextrin + H2O
?
-
60% of the activity with amylose
-
-
?
maltodextrin + H2O
?
-
60% of the activity with amylose
-
-
?
maltodextrin + H2O

maltooligosaccharides
-
-
-
-
?
maltodextrin + H2O
maltooligosaccharides
-
100% of activity with potato starch
-
-
?
maltoheptaose + H2O

?
-
95% activity compared to potato starch
-
-
?
maltoheptaose + H2O
?
-
95% activity compared to potato starch
-
-
?
maltoheptaose + H2O
?
-
-
-
?
maltoheptaose + H2O
?
-
-
-
?
maltoheptaose + H2O

maltohexaose + maltopentaose + maltotetraose + maltotriose + maltose
-
-
-
-
?
maltoheptaose + H2O
maltohexaose + maltopentaose + maltotetraose + maltotriose + maltose
-
43% of activity with potato starch
-
-
?
maltohexaose + H2O

?
-
-
-
-
?
maltohexaose + H2O
?
-
58% of the activity with soluble starch
-
-
?
maltohexaose + H2O
?
-
-
-
-
?
maltopentaose + H2O

?
-
-
-
-
?
maltopentaose + H2O
?
-
-
-
-
?
maltopentaose + H2O
?
-
isozymes AI-1 and AI-2, and AII, low activity
-
-
?
maltopentaose + H2O

malto-oligomers + maltose
-
-
-
-
?
maltopentaose + H2O
malto-oligomers + maltose
-
preferred substrate
-
-
?
maltose + H2O

D-glucose
-
weak activity
-
-
?
maltose + H2O
D-glucose
-
18% of the activity with starch
-
-
?
maltose + H2O

D-glucose + ?
-
assat at 37°C
-
-
?
maltose + H2O
D-glucose + ?
-
assat at 37°C
-
-
?
maltose + H2O
D-glucose + ?
Caloglyphus redickorzevi
-
assat at 37°C
-
-
?
maltose + H2O
D-glucose + ?
-
assat at 37°C
-
-
?
maltose + H2O
D-glucose + ?
-
assat at 37°C
-
-
?
maltose + H2O
D-glucose + ?
-
assat at 37°C
-
-
?
maltose + H2O
D-glucose + ?
-
assat at 37°C
-
-
?
maltose + H2O
D-glucose + ?
-
assat at 37°C
-
-
?
maltose + H2O
D-glucose + ?
-
assat at 37°C
-
-
?
maltotetraose + H2O

2 maltose
B5ARZ9
-
-
-
?
maltotetraose + H2O
2 maltose
B5ARZ9
-
-
-
?
maltotetraose + H2O
2 maltose
-
weak activity
-
?
maltotetraose + H2O

?
-
-
-
-
?
maltotetraose + H2O
?
-
-
-
-
?
maltotetraose + H2O
?
-
-
-
-
?
maltotetraose + H2O
?
-
-
-
-
?
maltotetraose + H2O
?
-
isozymes AI-1 and AI-2, and AII, low activity
-
-
?
maltotetraose + H2O

maltotriose + maltose
-
-
identified by thin-layer-chromatography
-
?
maltotetraose + H2O
maltotriose + maltose
-
46% of activity with potato starch
-
-
?
maltotriose + H2O

?
-
low activity
-
-
?
maltotriose + H2O
?
-
lower activity with isozyme AII, no activity with isozymes AI-1 and AI-2
-
-
?
maltotriose + H2O
?
-
very low activity
-
-
?
maltotriose + H2O

maltose
-
-
identified by thin-layer-chromatography
-
?
maltotriose + H2O
maltose
-
6% of activity with potato starch
-
-
?
maltotriose + H2O

maltose + D-glucose
-
-
-
?
maltotriose + H2O
maltose + D-glucose
-
-
-
-
?
maltotriose + H2O
maltose + D-glucose
-
no activity
-
-
-
maltotriose + H2O
maltose + D-glucose
-
-
-
-
?
maltotriose + H2O
maltose + D-glucose
-
no activity
-
-
-
maltotriose + H2O
maltose + D-glucose
-
-
-
?
maltotriose + H2O
maltose + D-glucose
-
-
-
?
maltotriose + H2O
maltose + D-glucose
-
-
-
-
?
maltotriose + H2O
maltose + D-glucose
-
-
-
-
?
maltotriose + H2O
maltose + D-glucose
-
-
-
-
?
maltotriose + H2O
maltose + D-glucose
-
-
-
?
maltotriose + H2O
maltose + D-glucose
-
-
-
?
maltotriose + H2O
maltose + D-glucose
-
-
-
-
?
maltotriose + H2O
maltose + D-glucose
-
-
-
-
?
maltotriose + H2O
maltose + D-glucose
-
-
-
-
?
maltotriose + H2O
maltose + D-glucose
-
no activity
-
-
-
maltotriose + H2O
maltose + D-glucose
-
hydrolysis of alpha-1,4-glucosidic linkages
-
-
?
maltotriose + H2O
maltose + D-glucose
-
hydrolysis of alpha-1,4-glucosidic linkages
-
-
?
maltotriose + H2O
maltose + D-glucose
B5ARZ9
-
-
-
?
p-nitrophenyl alpha-D-maltoside + H2O

p-nitrophenol + maltose
-
-
-
?
p-nitrophenyl alpha-D-maltoside + H2O
p-nitrophenol + maltose
-
-
-
?
p-nitrophenyl alpha-D-maltoside + H2O
p-nitrophenol + maltose
-
-
-
?
p-nitrophenyl alpha-D-maltoside + H2O
p-nitrophenol + maltose
-
-
-
?
p-nitrophenyl-alpha-D-maltopentaoside + H2O

?
-
poor substrate
-
-
?
p-nitrophenyl-alpha-D-maltopentaoside + H2O
?
-
good substrate
-
-
?
p-nitrophenyl-alpha-D-maltopentaoside + H2O
?
-
-
-
-
?
p-nitrophenyl-alpha-D-maltopentaoside + H2O
?
-
-
-
-
?
potato soluble starch + H2O

?
-
100% activity
-
-
?
potato soluble starch + H2O
?
-
100% activity
-
-
?
potato starch + H2O

?
-
95% relative enzyme activity compared to reaction with soluble starch as substrate, pH 5.0, 50°C
-
-
?
potato starch + H2O
?
-
-
-
-
?
potato starch + H2O

malto-oligosaccharides
-
potato starch has low affinity toward alpha-amylase AI (12% activity compared to corn starch)
-
-
?
potato starch + H2O
malto-oligosaccharides
-
-
-
-
?
potato starch + H2O
malto-oligosaccharides
-
-
-
-
?
pullulan + H2O

?
-
-
-
?
pullulan + H2O
?
-
41.1% of the activity with soluble starch
-
-
?
pullulan + H2O
?
-
41.1% of the activity with soluble starch
-
-
?
pullulan + H2O
?
-
2.5% relative activity compared to amylose as substrate, pH 8.0. 65°C
-
-
?
pullulan + H2O
?
-
-
-
-
?
pullulan + H2O
?
-
-
-
-
?
pullulan + H2O

panose
-
-
-
-
?
pullulan + H2O
panose
-
no activity
-
-
-
pullulan + H2O
panose
-
-
-
-
-
pullulan + H2O
panose
-
-
-
-
?
pullulan + H2O
panose
-
the enzyme can attack some of the (1->6)-alpha-D-glucosidic linkages in partial hydrolyzates of pullulan
-
-
?
pullulan + H2O
panose
-
cyclomaltodextrinase activity, hydrolysis of alpha-1,4-glucosidic linkages
-
-
?
pullulan + H2O
panose
-
-
-
-
?
pullulan + H2O
panose
-
-
-
-
-
pullulan + H2O
panose
-
-
-
-
-
pullulan + H2O
panose
Thermomonospora viridis
-
-
-
-
-
raw sago starch + H2O

?
high level of activity
-
-
?
raw sago starch + H2O
?
-
high level of activity
-
-
?
raw sago starch + H2O
?
high level of activity
-
-
?
raw sago starch + H2O
?
-
high level of activity
-
-
?
raw starch + H2O

?
-
-
-
-
?
raw starch + H2O
?
-
-
-
-
?
raw starch + H2O
?
-
the fungal enzyme shows high activity on raw starch
-
-
?
raw starch + H2O
?
the recombinant enzyme shows low degradation of raw starch in a concentration-dependent manner
-
-
?
rice starch + H2O

?
-
43% relative enzyme activity compared to reaction with soluble starch as substrate, pH 5.0, 50°C
-
-
?
rice starch + H2O
?
boiled starch
-
-
?
soluble starch + H2O

?
-
-
-
?
soluble starch + H2O
?
-
-
-
-
?
soluble starch + H2O
?
-
-
-
-
?
soluble starch + H2O
?
-
97.5% hydrolysis of soluble starch by soluble enzyme, 92.2% hydrolysis of soluble starch by the enzyme immobilized in calcium alginate breads
-
-
?
soluble starch + H2O
?
-
-
-
-
?
soluble starch + H2O
?
-
-
-
-
?
soluble starch + H2O
?
-
-
-
-
?
soluble starch + H2O
?
-
alpha-amylase PA
-
-
?
soluble starch + H2O
?
-
alpha-amylase PA
-
-
?
soluble starch + H2O
?
-
-
-
-
?
soluble starch + H2O
?
-
-
-
-
?
soluble starch + H2O
?
-
-
-
-
?
soluble starch + H2O
?
-
maltose, maltotriose, and maltotetraose are the major products from starch hydrolysis but prolonged reaction leads to the production of glucose, maltose, and maltotriose
-
-
?
soluble starch + H2O
?
-
maltose, maltotriose, and maltotetraose are the major products from starch hydrolysis but prolonged reaction leads to the production of glucose, maltose, and maltotriose
-
-
?
soluble starch + H2O
?
-
-
-
-
?
soluble starch + H2O
?
-
-
-
-
?
soluble starch + H2O
?
-
-
-
-
?
soluble starch + H2O
?
-
-
-
-
?
soluble starch + H2O
?
79% of the activity with amylose
at the initial stage of the reaction, maltose and maltotriose are formed, then the amount of maltose increases with time
-
?
soluble starch + H2O
?
-
the enzyme hydrolyzes 69% of the wheat starch after a 2 h incubation at 70°C in an aqueous/hexadecane two-phase system. The main hydrolysis products are maltose, maltotriose, maltotetraose, maltopentaose, and maltohexaose showing that the amylase cleaves the internal alpha-1,4 linkages and indicating that the enzyme is an endo-type amylase. The enzyme exhibits higher activity toward soluble starch rather than amylose (55%), amylopectin (41%), dextrin (60%), and glycogen (29%)
-
-
?
soluble starch + H2O
?
-
-
-
-
?
soluble starch + H2O
?
-
-
-
-
?
soluble starch + H2O
?
-
liquefying enzyme. The main products of polysaccharide hydrolysis are G2 to G7. A small amount of G1 is formed after long hydrolysis periods. The enzyme A hydrolyzes long-chain oligosaccharides faster than shorter chain oligosaccharides
-
-
?
soluble starch + H2O
?
-
-
-
?
soluble starch + H2O
?
-
-
-
-
?
soluble starch + H2O
?
-
pH 5.0, 95°C
varying amounts of maltooligosaccharides, depending on reaction time
-
?
soluble starch + H2O
?
-
pH 5.0, 95°C
varying amounts of maltooligosaccharides, depending on reaction time
-
?
soluble starch + H2O
?
B5ARZ9
-
-
-
?
soluble starch + H2O
?
B5ARZ9
-
-
-
?
soluble starch + H2O

glucose + maltose + maltotriose
-
-
-
-
?
soluble starch + H2O
glucose + maltose + maltotriose
-
-
-
-
?
soluble starch + H2O

malto-oligosaccharides
-
-
-
?
soluble starch + H2O
malto-oligosaccharides
-
-
-
?
soluble starch + H2O

maltooligosaccharides
-
endolytic activity. Small maltooligosaccharides (D2-D4) are formed more predominantly than larger maltooligosaccharides (D5-D7)
-
-
?
soluble starch + H2O
maltooligosaccharides
-
endolytic activity. Small maltooligosaccharides (D2-D4) are formed more predominantly than larger maltooligosaccharides (D5-D7)
-
-
?
soluble starch + H2O

maltose + maltotriose
-
-
products of amylolytic attack are mixed oligosaccharides including mainly maltose and maltotriose
-
?
soluble starch + H2O
maltose + maltotriose
-
-
products of amylolytic attack are mixed oligosaccharides including mainly maltose and maltotriose
-
?
starch + H2O

?
-
pH 6.5, 37°C
-
-
?
starch + H2O
?
-
intestine and muscle alpha-amylase
-
-
?
starch + H2O
?
-
soluble starch as substrate, pH 5.0, 50°C, 100% relative enzyme activity
the liberated reducing sugars (glucose equivalents) are estimated by the dinitrosalicylic acid method
-
?
starch + H2O
?
-
soluble starch, 2000000 Dalton, only soluble at temperatures close to 100°C, in phosphate buffer, pH 7.4, assay at 37°C
-
-
?
starch + H2O
?
-
strong digesting ability towards various raw starches. The degradation rates of corn, wheat and potato starch granules at 1% concentration are 57.5%, 53%, 45.1% at 8 h and 63.2%, 56.4%, 48.6% at 12 h, respectively. Efficiently hydrolyzes raw corn starch at a concentration of 20% and pH 5.0
-
-
?
starch + H2O
?
-
strong digesting ability towards various raw starches. The degradation rates of corn, wheat and potato starch granules at 1% concentration are 57.5%, 53%, 45.1% at 8 h and 63.2%, 56.4%, 48.6% at 12 h, respectively. Efficiently hydrolyzes raw corn starch at a concentration of 20% and pH 5.0
-
-
?
starch + H2O
?
-
pH 6.5, 37°C
-
-
?
starch + H2O
?
-
rice starch, starch of pearl millet, corn starch, potato starch, wheat starch
-
-
?
starch + H2O
?
-
soluble starch as substrate
the liberated reducing sugars are determined using dinitrosalicylic acid reagent
-
?
starch + H2O
?
-
rice starch, starch of pearl millet, corn starch, potato starch, wheat starch
-
-
?
starch + H2O
?
pH 6.5, 50°C
-
-
?
starch + H2O
?
-
endo-acting activity
-
-
?
starch + H2O
?
-
the main hydrolysis products are maltose, maltotriose, maltotetraose, maltopentaose, and maltohexaose. The enzyme hydrolyzes 69% of the wheat starch after a 2 h incubation at 70°C in an aqueous/hexadecane two-phase system
-
-
?
starch + H2O
?
-
soluble starch, 93.9% relative activity compared to amylose as substrate, pH 8.0, 65°C
-
-
?
starch + H2O
?
-
salivary alpha-amylase digests a portion of ingested starch in the stomach before it enters the intestine and is exposed to pancreatic amylase. A role of salivary alpha-amylase is bacterial clearance from the mouth and prevention of bacterial attachment to oral surfaces
-
-
?
starch + H2O
?
25°C, pH 6.9
-
-
?
starch + H2O
?
-
potato starch, pH 6.0, room temperature
-
-
?
starch + H2O
?
-
the optimum starch concentration for the enzyme production is 32 g/l. Higher concentrations show substrate inhibition
-
-
?
starch + H2O
?
-
soluble starch, best substrate for isozymes AI-1 and AI-2, and AII
-
-
?
starch + H2O
?
endoglycolytic activity
-
-
?
starch + H2O
?
H2N0D4
corn starch is preferred over wheat starch and sweet-potato starch. Potato starch is a poor substrate
-
-
?
starch + H2O
?
-
catalyzes the hydrolysis of starch, dextrin, and alpha-cyclodextrin with similar efficiencies
-
-
?
starch + H2O
?
-
catalyzes the hydrolysis of starch, dextrin, and alpha-cyclodextrin with similar efficiencies
-
-
?
starch + H2O
?
-
inhibition studies using extract of different medicinal plants, pH 6.9
absorbance of reaction products are measured at 540 nm
-
?
starch + H2O
?
-
pH 6.5, 37°C
-
-
?
starch + H2O
?
-
50°C, pH 6.0 or 9.0
-
-
?
starch + H2O
?
Q2QC88
the enzyme shows a liquefying activity, hydrolyzing maltooligosaccharides, amylopectin, and starch to produce mainly maltose (G2) to maltoheptaose (G7)
-
-
?