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Literature summary extracted from
- Characterization of maltase from enteropathogenic Escherichia coli (1986), FEMS Microbiol. Lett., 36, 239-244.
No PubMed abstract available
Inhibitors
| EC Number | Inhibitors | Comment | Organism | Structure |
|---|---|---|---|---|
| 3.2.1.20 | Cu2+ | - |
Escherichia coli |  |
| 3.2.1.20 | EDTA | - |
Escherichia coli | |
| 3.2.1.20 | Hg2+ | - |
Escherichia coli | |
| 3.2.1.20 | iodoacetic acid | - |
Escherichia coli | |
| 3.2.1.20 | K+ | 30-50 mM | Escherichia coli | |
| 3.2.1.20 | UO22+ | - |
Escherichia coli | |
KM Value [mM]
| EC Number | KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
|---|---|---|---|---|---|---|
| 3.2.1.20 | 7.6 | - |
maltose | - |
Escherichia coli | |
Metals/Ions
| EC Number | Metals/Ions | Comment | Organism | Structure |
|---|---|---|---|---|
| 3.2.1.20 | Ca2+ | 10-50 mM, stimulates | Escherichia coli | |
| 3.2.1.20 | K+ | 10 mM, stimulates | Escherichia coli | |
| 3.2.1.20 | Mg2+ | 10 mM, stimulates | Escherichia coli | |
Molecular Weight [Da]
| EC Number | Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.20 | 144500 | - |
gel filtration | Escherichia coli |
Natural Substrates/ Products (Substrates)
| EC Number | Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 3.2.1.20 | additional information | Escherichia coli | induced by maltose but repressed by alpha-D-glucose and fructose | ? | - |
? | |
Organism
| EC Number | Organism | UniProt | Comment | Textmining |
|---|---|---|---|---|
| 3.2.1.20 | Escherichia coli | - |
enterophatogenic strains produce significantly more maltase than non-pathogenic strains | - |
Purification (Commentary)
| EC Number | Purification (Comment) | Organism |
|---|---|---|
| 3.2.1.20 | partial | Escherichia coli |
Specific Activity [micromol/min/mg]
| EC Number | Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.20 | additional information | - |
- |
Escherichia coli |
Substrates and Products (Substrate)
| EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 3.2.1.20 | maltose + H2O | - |
Escherichia coli | alpha-D-glucose + D-glucose | - |
? | |
| 3.2.1.20 | additional information | induced by maltose but repressed by alpha-D-glucose and fructose | Escherichia coli | ? | - |
? | |
| 3.2.1.20 | starch + H2O | - |
Escherichia coli | alpha-D-glucose | - |
? | |
Temperature Optimum [°C]
| EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.20 | 30 | - |
- |
Escherichia coli |
Temperature Range [°C]
| EC Number | Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.20 | 20 | 50 | 20°C: about 35% of maximal activity, 50°C: about 25% of maximal activity | Escherichia coli |
Temperature Stability [°C]
| EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.20 | 60 | - |
1 min, complete loss of activity | Escherichia coli |
pH Optimum
| EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.20 | 6.5 | - |
30°C | Escherichia coli |
pH Range
| EC Number | pH Minimum | pH Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.20 | 4 | 8 | pH 4.0: about 35% of maximal activity, pH 8.0: about 60% of maximal activity | Escherichia coli |
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