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Literature summary for 3.2.1.1 extracted from
- Crystallization and properties of alpha-amylase from five strains of Bacillus amyloliquefaciens (1967), Biochemistry, 6, 3681-3689.
Crystallization (Commentary)
| Crystallization (Comment) | Organism |
|---|---|
- |
Bacillus amyloliquefaciens |
KM Value [mM]
| KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
|---|---|---|---|---|---|
| additional information | - |
additional information | - |
Bacillus amyloliquefaciens |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Bacillus amyloliquefaciens | - |
strain SB, strain P, strain T, strain N, strain F | - |
Purification (Commentary)
| Purification (Comment) | Organism |
|---|---|
- |
Bacillus amyloliquefaciens |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| amylopectin + H2O | - |
Bacillus amyloliquefaciens | additional information | predominant initial products are: maltose, maltotriose, maltohexaose and maltoheptaose | ? |  |
| amylose + H2O | - |
Bacillus amyloliquefaciens | additional information | predominant initial products are: maltose, maltotriose, maltohexaose and maltoheptaose | ? | |
| glycogen + H2O | - |
Bacillus amyloliquefaciens | additional information | immediate products are maltohexaose and maltoheptaose | ? | |
| starch + H2O | - |
Bacillus amyloliquefaciens | additional information | - |
? | |
Temperature Optimum [°C]
| Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 45 | - |
enzymes from strain SB, T and F show 2 optima: at 45°C and at 60°C | Bacillus amyloliquefaciens |
| 60 | - |
enzymes from strain SB, T and F show 2 optima: at 45°C and at 60°C | Bacillus amyloliquefaciens |
| 65 | - |
enzymes from strain SB, T and F show 2 optima: at 45°C and at 60°C. Enzmyes from strain N and P show a single optimum at 65°C | Bacillus amyloliquefaciens |
Temperature Stability [°C]
| Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 35 | - |
1 h, enzyme from strain P loses 6% of its activity, enzyme from strain SB loses 9% of its activity, enzyme from strain N loses 12% of its activity, enzyme from strain T loses 15% of its activity, enzyme from strain F is stable | Bacillus amyloliquefaciens |
| 45 | - |
all five enzymes are rapidly inactivated above | Bacillus amyloliquefaciens |
pH Optimum
| pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|
| 5.5 | 6.5 | enzyme from strain SB, T, F, N and P | Bacillus amyloliquefaciens |
pH Stability
| pH Stability | pH Stability Maximum | Comment | Organism |
|---|---|---|---|
| 4.5 | 8 | enzymes from strain SB, N, P, and T are stable | Bacillus amyloliquefaciens |
| 5.9 | - |
optimal stability of the enzyme from strain F | Bacillus amyloliquefaciens |
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