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Literature summary extracted from
- Purification and characterization of an alkaline isomylase from an alkalophilic strain of Bacillus (1993), J. Gen. Microbiol., 139, 781-786.
No PubMed abstract available
Application
| EC Number | Application | Comment | Organism |
|---|---|---|---|
| 3.2.1.68 | detergent | effective additive in dishwashing and laundry detergents | Bacillus sp. (in: Bacteria) |
| 3.2.1.68 | nutrition | - |
Bacillus sp. (in: Bacteria) |
| 3.2.1.68 | nutrition | - |
Pseudomonas amyloderamosa |
Inhibitors
| EC Number | Inhibitors | Comment | Organism | Structure |
|---|---|---|---|---|
| 3.2.1.68 | Hg2+ | 52% inhibition | Bacillus sp. (in: Bacteria) |  |
| 3.2.1.68 | Hg2+ | - |
Pseudomonas amyloderamosa | |
| 3.2.1.68 | N-bromosuccinimide | 0.01 mg abolishes enzyme activity almost completely | Bacillus sp. (in: Bacteria) | |
| 3.2.1.68 | N-bromosuccinimide | - |
Pseudomonas amyloderamosa | |
KM Value [mM]
| EC Number | KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
|---|---|---|---|---|---|---|
| 3.2.1.68 | additional information | - |
additional information | potatoamylopectin 0.59 mg/ml-1, oyster glycogen 0.45 mg/ml-1 | Bacillus sp. (in: Bacteria) |
Molecular Weight [Da]
| EC Number | Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.68 | 65000 | - |
SDS-PAGE, gel filtration | Bacillus sp. (in: Bacteria) |
Organism
| EC Number | Organism | UniProt | Comment | Textmining |
|---|---|---|---|---|
| 3.2.1.68 | Bacillus sp. (in: Bacteria) | - |
KSM.3309, gram-positive, isolated from soil | - |
| 3.2.1.68 | Pseudomonas amyloderamosa | - |
SMP1 | - |
| 3.2.1.68 | Pseudomonas amyloderamosa SMP1 | - |
SMP1 | - |
Purification (Commentary)
| EC Number | Purification (Comment) | Organism |
|---|---|---|
| 3.2.1.68 | - |
Bacillus sp. (in: Bacteria) |
Specific Activity [micromol/min/mg]
| EC Number | Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.68 | 469 | - |
- |
Bacillus sp. (in: Bacteria) |
Substrates and Products (Substrate)
| EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 3.2.1.68 | amylopectin + H2O | specific cleavage of alpha 1,6-glucosidic inter-chain linkages producing essentially linear chains | Bacillus sp. (in: Bacteria) | maltose + maltooligosaccharides | - |
? | |
| 3.2.1.68 | amylopectin + H2O | or the beta-limit dextrins, cleaves the branching points completely in vitro | Bacillus sp. (in: Bacteria) | maltose + maltooligosaccharides | - |
? | |
| 3.2.1.68 | amylopectin + H2O | or the beta-limit dextrins, cleaves the branching points completely in vitro | Pseudomonas amyloderamosa | maltose + maltooligosaccharides | - |
? | |
| 3.2.1.68 | amylopectin + H2O | or the beta-limit dextrins, cleaves the branching points completely in vitro | Pseudomonas amyloderamosa SMP1 | maltose + maltooligosaccharides | - |
? | |
| 3.2.1.68 | glycogen + H2O | cleaves the branching points completely in vitro | Bacillus sp. (in: Bacteria) | maltose + maltooligosaccharides | - |
? | |
| 3.2.1.68 | glycogen + H2O | cleaves the branching points completely in vitro | Pseudomonas amyloderamosa | maltose + maltooligosaccharides | - |
? | |
| 3.2.1.68 | glycogen + H2O | or the beta-limit dextrins | Bacillus sp. (in: Bacteria) | maltose + maltooligosaccharides | - |
? | |
| 3.2.1.68 | glycogen + H2O | or the beta-limit dextrins | Pseudomonas amyloderamosa | maltose + maltooligosaccharides | - |
? | |
| 3.2.1.68 | glycogen + H2O | cleaves the branching points completely in vitro | Pseudomonas amyloderamosa SMP1 | maltose + maltooligosaccharides | - |
? | |
| 3.2.1.68 | glycogen + H2O | or the beta-limit dextrins | Pseudomonas amyloderamosa SMP1 | maltose + maltooligosaccharides | - |
? | |
Subunits
| EC Number | Subunits | Comment | Organism |
|---|---|---|---|
| 3.2.1.68 | monomer | - |
Pseudomonas amyloderamosa |
| 3.2.1.68 | monomer | purified enzyme has monomeric structure | Bacillus sp. (in: Bacteria) |
Synonyms
| EC Number | Synonyms | Comment | Organism |
|---|---|---|---|
| 3.2.1.68 | alkaline isoamylase | alkaliphilic Bacillus sp KSM-3309, isolated from soil | Bacillus sp. (in: Bacteria) |
| 3.2.1.68 | glycogen 6-glucanohydrolase | - |
Bacillus sp. (in: Bacteria) |
| 3.2.1.68 | glycogen 6-glucanohydrolase | - |
Pseudomonas amyloderamosa |
Temperature Optimum [°C]
| EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.68 | 55 | - |
- |
Bacillus sp. (in: Bacteria) |
Temperature Stability [°C]
| EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.68 | 40 | - |
stable up to 40°C, at temperature below 30°C and above 65°C enzyme is almost inactive | Bacillus sp. (in: Bacteria) |
pH Optimum
| EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.68 | 9 | - |
- |
Bacillus sp. (in: Bacteria) |
pH Range
| EC Number | pH Minimum | pH Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.68 | 7.5 | 9.5 | - |
Bacillus sp. (in: Bacteria) |
pH Stability
| EC Number | pH Stability | pH Stability Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.68 | 5 | 11.5 | more than 50% of the original activity detectable between pH 6.6-10.5 | Bacillus sp. (in: Bacteria) |
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