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Literature summary for 3.2.1.1 extracted from

  • Hamilton, L.M.; Kelly, C.T.; Fogarty, W.M.
    Purification and properties of the raw strach-degrading alpha-amylase of Bacillus sp. IMD 434 (1999), Biotechnol. Lett., 21, 111-115.
No PubMed abstract available

Activating Compound

Activating Compound Comment Organism Structure
Cys stimulates Bacillus sp. (in: Bacteria)
dithiothreitol stimulates Bacillus sp. (in: Bacteria)

Inhibitors

Inhibitors Comment Organism Structure
N-bromosuccinimide
-
Bacillus sp. (in: Bacteria)
PHMB
-
Bacillus sp. (in: Bacteria)

KM Value [mM]

KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
0.26
-
amylose calculated as low molecular weight products Bacillus sp. (in: Bacteria)
1.9
-
maltotriose
-
Bacillus sp. (in: Bacteria)

Molecular Weight [Da]

Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
69200
-
x * 69200, SDS-PAGE Bacillus sp. (in: Bacteria)

Organism

Organism UniProt Comment Textmining
Bacillus sp. (in: Bacteria)
-
-
-
Bacillus sp. (in: Bacteria) IMD 434
-
-
-

Posttranslational Modification

Posttranslational Modification Comment Organism
glycoprotein contains a carbohydrate moiety Bacillus sp. (in: Bacteria)

Purification (Commentary)

Purification (Comment) Organism
-
Bacillus sp. (in: Bacteria)

Specific Activity [micromol/min/mg]

Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
additional information
-
-
Bacillus sp. (in: Bacteria)

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
amylopectin + H2O
-
Bacillus sp. (in: Bacteria) additional information
-
?
amylopectin + H2O
-
Bacillus sp. (in: Bacteria) IMD 434 additional information
-
?
amylose + H2O
-
Bacillus sp. (in: Bacteria) additional information
-
?
amylose + H2O
-
Bacillus sp. (in: Bacteria) IMD 434 additional information
-
?
cyclodextrin + H2O
-
Bacillus sp. (in: Bacteria) ?
-
?
glycogen + H2O
-
Bacillus sp. (in: Bacteria) additional information
-
?
maltotriose + H2O
-
Bacillus sp. (in: Bacteria) maltose + D-glucose
-
?
maltotriose + H2O
-
Bacillus sp. (in: Bacteria) IMD 434 maltose + D-glucose
-
?
p-nitrophenyl alpha-D-maltoside + H2O
-
Bacillus sp. (in: Bacteria) p-nitrophenol + maltose
-
?
starch + H2O soluble starch Bacillus sp. (in: Bacteria) additional information initially produces large amounts of maltose and maltotriose. Gradually as the amount of maltotriose decreases the amounts of glucose and maltose increase ?
starch + H2O soluble starch Bacillus sp. (in: Bacteria) additional information mainly glucose and maltose ?
starch + H2O soluble starch Bacillus sp. (in: Bacteria) IMD 434 additional information initially produces large amounts of maltose and maltotriose. Gradually as the amount of maltotriose decreases the amounts of glucose and maltose increase ?
starch + H2O soluble starch Bacillus sp. (in: Bacteria) IMD 434 additional information mainly glucose and maltose ?

Subunits

Subunits Comment Organism
? x * 69200, SDS-PAGE Bacillus sp. (in: Bacteria)

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
65
-
-
Bacillus sp. (in: Bacteria)

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
40
-
1 h, stable up to Bacillus sp. (in: Bacteria)
65
-
half-life: 18 min Bacillus sp. (in: Bacteria)
80
-
half-life: 5 min Bacillus sp. (in: Bacteria)

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
6
-
-
Bacillus sp. (in: Bacteria)

pH Stability

pH Stability pH Stability Maximum Comment Organism
4 9 most stable in the pH range 4.0-9.0 Bacillus sp. (in: Bacteria)