Any feedback?
Literature summary for 3.2.1.1 extracted from
- Purification and biochemical characterization of a thermostable, alkaliphilic, extracellular alpha-amylase from Bacillus subtilis DM-03, a strain isolated from the traditional fermented food of India (2004), Biotechnol. Appl. Biochem., 40, 291-298.
Inhibitors
| Inhibitors | Comment | Organism | Structure |
|---|---|---|---|
| 4-bromophenacyl bromide | complete inhibition at 4 mM | Bacillus subtilis |  |
| EDTA | nearly complete inhibition at 1 mM | Bacillus subtilis | |
| Mn2+ | complete inhibition at 1 mM | Bacillus subtilis | |
| Ni2+ | complete inhibition at 1 mM | Bacillus subtilis | |
| PMSF | complete inhibition at 1.5 mM | Bacillus subtilis | |
| SDS | 90% inhibition at 20 mM, complete inhibition at 80 mM | Bacillus subtilis | |
| Urea | 87.5% inhibition at 8 M | Bacillus subtilis | |
KM Value [mM]
| KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
|---|---|---|---|---|---|
| 1.2 | - |
soluble starch | pH 9.0, 52-55°C | Bacillus subtilis |
Localization
| Localization | Comment | Organism | GeneOntology No. | Textmining |
|---|---|---|---|---|
| extracellular | - |
Bacillus subtilis | - |
- |
Molecular Weight [Da]
| Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
|---|---|---|---|
| 42800 | - |
x * 42800, SDS-PAGE | Bacillus subtilis |
Natural Substrates/ Products (Substrates)
| Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| starch + H2O | Bacillus subtilis | soluble starch | malto-oligosaccharides | - |
? | |
| starch + H2O | Bacillus subtilis DM-03 | soluble starch | malto-oligosaccharides | - |
? | |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Bacillus subtilis | - |
isolated from traditional fermented food of India | - |
| Bacillus subtilis DM-03 | - |
isolated from traditional fermented food of India | - |
Purification (Commentary)
| Purification (Comment) | Organism |
|---|---|
| native extracellular enzyme 80.5fold from culture medium by anion exchange chromatography and two steps of gel filtration to homogeneity | Bacillus subtilis |
Source Tissue
| Source Tissue | Comment | Organism | Textmining |
|---|---|---|---|
| additional information | optimal culture growth at 52-55°C and pH 8.0 on soluble starch and NH4Cl, overview | Bacillus subtilis | - |
Specific Activity [micromol/min/mg]
| Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
|---|---|---|---|
| 1421 | - |
purified enzyme, substrate soluble starch | Bacillus subtilis |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| starch + H2O | soluble starch | Bacillus subtilis | malto-oligosaccharides | - |
? | |
| starch + H2O | soluble starch | Bacillus subtilis DM-03 | malto-oligosaccharides | - |
? | |
Subunits
| Subunits | Comment | Organism |
|---|---|---|
| ? | x * 42800, SDS-PAGE | Bacillus subtilis |
Synonyms
| Synonyms | Comment | Organism |
|---|---|---|
| Bsamy-I | - |
Bacillus subtilis |
Temperature Optimum [°C]
| Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 52 | 55 | - |
Bacillus subtilis |
Temperature Stability [°C]
| Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 90 | - |
pH 9.0, purified enzyme, loss of 35% activity after 10 min, and of 80% after 30 min | Bacillus subtilis |
| 95 | - |
10 min, pH 9.0, purified enzyme, loss of 60% activity | Bacillus subtilis |
| 100 | - |
10 min, pH 9.0, purified enzyme, inactivation | Bacillus subtilis |
pH Optimum
| pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|
| 9 | - |
- |
Bacillus subtilis |
Use of this online version of BRENDA is free under the CC BY 4.0 license. See terms of use for full details.
Release 2023.1 (January 2023)
Legal
Curated at
Member of
