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Literature summary extracted from

  • Sohn, C.B.; Lee, S.M.; Kim, M.H.; Ko, J.H.; Kim, K.S.; Chang, J.E.; Ahn, Y.K.; Kim, C.H
    Purification and charactarization of beta-amylase from Bacillus polymyxa No. 26-1 (1996), J. Food Sci., 61, 230-234.
No PubMed abstract available

Application

EC Number Application Comment Organism
3.2.1.2 nutrition possible industrial utility for commercial production of maltose-containing syrups from raw corn starch Paenibacillus polymyxa

Localization

EC Number Localization Comment Organism GeneOntology No. Textmining
3.2.1.2 extracellular
-
 Paenibacillus polymyxa
-
-

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
3.2.1.2 53000
-
 1 * 53000, SDS-PAGE Paenibacillus polymyxa
3.2.1.2 56000
-
 gel filtration Paenibacillus polymyxa

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.2 Paenibacillus polymyxa
-
 No. 26-1
-
3.2.1.2 Paenibacillus polymyxa No. 26-1
-
 No. 26-1
-

Purification (Commentary)

EC Number Purification (Comment) Organism
3.2.1.2
-
 Paenibacillus polymyxa

Specific Activity [micromol/min/mg]

EC Number Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
3.2.1.2 1500
-
-
 Paenibacillus polymyxa

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.2.1.2 amylopectin + H2O
-
 Paenibacillus polymyxa beta-maltose + ?
-
 ?
3.2.1.2 amylopectin + H2O
-
 Paenibacillus polymyxa No. 26-1 beta-maltose + ?
-
 ?
3.2.1.2 amylose + H2O
-
 Paenibacillus polymyxa beta-maltose
-
 ?
3.2.1.2 amylose + H2O
-
 Paenibacillus polymyxa No. 26-1 beta-maltose
-
 ?
3.2.1.2 starch + H2O soluble Paenibacillus polymyxa maltose + ?
-
 ?
3.2.1.2 starch + H2O raw starch from corn and potato Paenibacillus polymyxa maltose + ?
-
 ?
3.2.1.2 starch + H2O degradation of starch granules by the enzyme alone occurs at the equatorial grooves of lecticular granules Paenibacillus polymyxa maltose + ?
-
 ?
3.2.1.2 starch + H2O soluble Paenibacillus polymyxa No. 26-1 maltose + ?
-
 ?
3.2.1.2 starch + H2O raw starch from corn and potato Paenibacillus polymyxa No. 26-1 maltose + ?
-
 ?
3.2.1.2 starch + H2O degradation of starch granules by the enzyme alone occurs at the equatorial grooves of lecticular granules Paenibacillus polymyxa No. 26-1 maltose + ?
-
 ?

Subunits

EC Number Subunits Comment Organism
3.2.1.2 monomer 1 * 53000, SDS-PAGE Paenibacillus polymyxa

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.2.1.2 45
-
 raw corn starch Paenibacillus polymyxa
3.2.1.2 50
-
 gelatinized starch Paenibacillus polymyxa

Temperature Range [°C]

EC Number Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
3.2.1.2 30 60 30°C: about 25% of maximal activity, 60°C: about 20% of maximal activity, hyrolysis of raw corn starch Paenibacillus polymyxa

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.2.1.2 additional information
-
 starch greatly enhances heat stability Paenibacillus polymyxa
3.2.1.2 40
-
 completely stable up to Paenibacillus polymyxa
3.2.1.2 55
-
 30 min, 56% loss of activity Paenibacillus polymyxa
3.2.1.2 60
-
 in presence of 5% starch, entirely stable Paenibacillus polymyxa

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.2.1.2 5 6.5 hydrolysis of gelatinized starch Paenibacillus polymyxa
3.2.1.2 5.5
-
 raw corn starch Paenibacillus polymyxa

pH Range

EC Number pH Minimum pH Maximum Comment Organism
3.2.1.2 3 8 pH 3.0: about 50% of maximal activity, pH 8.0: about 55% of maximal activity Paenibacillus polymyxa

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
3.2.1.2 5 8.5 stable Paenibacillus polymyxa