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Literature summary for 3.2.1.1 extracted from

  • Oudjeriouat, N.; Moreau, Y.; Santimone, M.; Svensson, B.; Marchis-Mouren, G.; Desseaux, V.
    On the mechanism of alpha-amylase (2003), Eur. J. Biochem., 270, 3871-3879.
    View publication on PubMed

Inhibitors

Inhibitors Comment Organism Structure
alpha-cyclodextrin weak inhibition Hordeum vulgare
O-4,6-dideoxy-4-{[4,5,6-trihydroxy-3-hydroxymethyl-2-cyclohexen-1-yl]amino}-alpha-D-glucopyranosyl-(1-4)-O-alpha-D-glucopyranosyl-(1-4)-D-glucose trivial name acarbose, uncompetitive inhibition vs. amylose and maltodextrin, mixed noncompetitive inhibition vs. maltoheptaose Hordeum vulgare

KM Value [mM]

KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
0.00016
-
amylose 30°C, pH 5.5 Hordeum vulgare
0.00021
-
amylose 30°C, pH 5.5 Hordeum vulgare
0.071
-
maltodextrin 30°C, pH 5.5 Hordeum vulgare
0.079
-
maltodextrin 30°C, pH 5.5 Hordeum vulgare
0.21
-
maltoheptaose 30°C, pH 5.5 Hordeum vulgare
0.22
-
maltoheptaose 30°C, pH 5.5 Hordeum vulgare

Natural Substrates/ Products (Substrates)

Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
amylose + H2O Hordeum vulgare
-
maltooligosaccharides
-
?

Organism

Organism UniProt Comment Textmining
Hordeum vulgare
-
barley
-

Purification (Commentary)

Purification (Comment) Organism
purified from green and kilned malt Hordeum vulgare

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
amylose + H2O
-
Hordeum vulgare maltooligosaccharides
-
?
maltodextrin + H2O
-
Hordeum vulgare maltooligosaccharides
-
?
maltoheptaose + H2O
-
Hordeum vulgare maltohexaose + maltopentaose + maltotetraose + maltotriose + maltose
-
?

Synonyms

Synonyms Comment Organism
AMY1
-
Hordeum vulgare
AMY2
-
Hordeum vulgare

Turnover Number [1/s]

Turnover Number Minimum [1/s] Turnover Number Maximum [1/s] Substrate Comment Organism Structure
2
-
maltoheptaose 30°C, pH 5.5 Hordeum vulgare
5.6
-
maltoheptaose 30°C, pH 5.5 Hordeum vulgare
125
-
maltodextrin 30°C, pH 5.5 Hordeum vulgare
129
-
maltodextrin 30°C, pH 5.5 Hordeum vulgare
202
-
amylose 30°C, pH 5.5 Hordeum vulgare
206
-
amylose 30°C, pH 5.5 Hordeum vulgare