EC Number | General Stability | Organism |
---|---|---|
3.2.1.2 | immobilization of both native and modified enzymes on a amino silica results in thermostabilization of the enzyme | Ipomoea batatas |
EC Number | KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
---|---|---|---|---|---|---|
3.2.1.2 | additional information | - |
additional information | - |
Ipomoea batatas |
EC Number | Organism | UniProt | Comment | Textmining |
---|---|---|---|---|
3.2.1.2 | Ipomoea batatas | - |
- |
- |
EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
3.2.1.2 | starch + H2O | soluble | Ipomoea batatas | maltose + ? | - |
? |
EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|---|
3.2.1.2 | 70 | - |
native immobilized beta-amylase | Ipomoea batatas |
3.2.1.2 | 75 | - |
chemically modified and subsequently immobilized beta-amylase | Ipomoea batatas |
EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|---|
3.2.1.2 | additional information | - |
immobilization of both native and modified enzymes on a amino silica results in thermostabilization of the enzyme | Ipomoea batatas |