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Literature summary for 3.2.1.133 extracted from

  • Derde, L.J.; Gomand, S.V.; Courtin, C.M.; Delcour, J.A.
    Characterisation of three starch degrading enzymes: thermostable beta-amylase, maltotetraogenic and maltogenic alpha-amylases (2012), Food Chem., 135, 713-721.
    View publication on PubMed

Molecular Weight [Da]

Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
70000
-
x * 70000, SDS-PAGE Geobacillus stearothermophilus

Organism

Organism UniProt Comment Textmining
Geobacillus stearothermophilus
-
-
-

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
amylopectin + H2O
-
Geobacillus stearothermophilus maltose + ?
-
?
azurine cross-linked amylose + H2O
-
Geobacillus stearothermophilus maltose + ?
-
?
maize starch + H2O
-
Geobacillus stearothermophilus maltose + ?
-
?
soluble starch + H2O
-
Geobacillus stearothermophilus maltose + ?
-
?

Subunits

Subunits Comment Organism
? x * 70000, SDS-PAGE Geobacillus stearothermophilus

Synonyms

Synonyms Comment Organism
maltogenic alpha-amylase
-
Geobacillus stearothermophilus
Novamyl commercial preparation Geobacillus stearothermophilus

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
60
-
-
Geobacillus stearothermophilus

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
20 70 the enzyme shows 80% of the initial activity after an incubation time of 30 min without substrate in the temperature range of 20-70°C Geobacillus stearothermophilus