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Literature summary extracted from

  • Fogarty, W.M.; Kelly, C.T.; Kadam, S.K.
    Separation and characterization of an alpha-glucosidase and maltase from Bacillus amyloliquefaciens (1985), Can. J. Microbiol., 31, 670-674.
No PubMed abstract available

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
3.2.1.20 27000
-
 alpha-glucosidase, gel filtration Bacillus amyloliquefaciens
3.2.1.20 64000
-
 maltase, gel filtration Bacillus amyloliquefaciens

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 Bacillus amyloliquefaciens the formation of maltase and alpha-glucosidase is induced by trehalose, sucrose or lactose in the growth medium ?
-
 ?

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.20 Bacillus amyloliquefaciens
-
-
-

Purification (Commentary)

EC Number Purification (Comment) Organism
3.2.1.20 maltase and alpha-glucosidase are separated Bacillus amyloliquefaciens

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
-
-
 Bacillus amyloliquefaciens

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.2.1.20 isomaltose + H2O activity with alpha-glucosidase, no activity with maltase Bacillus amyloliquefaciens 2 alpha-D-glucose
-
 ?
3.2.1.20 isomaltotriose + H2O activity with alpha-glucosidase, no activity with maltase Bacillus amyloliquefaciens alpha-D-glucose
-
 ?
3.2.1.20 maltose + H2O activity with maltase, no activity with alpha-glucosidase Bacillus amyloliquefaciens alpha-D-glucose + D-glucose
-
 ?
3.2.1.20 maltotriose + H2O activity with maltase, no activity with alpha-glucosidase Bacillus amyloliquefaciens maltose + D-glucose
-
 ?
3.2.1.20 melizitose + H2O activity with maltase, no activity with alpha-glucosidase Bacillus amyloliquefaciens ?
-
 ?
3.2.1.20 additional information the formation of maltase and alpha-glucosidase is induced by trehalose, sucrose or lactose in the growth medium Bacillus amyloliquefaciens ?
-
 ?
3.2.1.20 p-nitrophenyl-alpha-D-glucopyranoside + H2O high activity with alpha-glucosidase, no activity with maltase Bacillus amyloliquefaciens 4-nitrophenol + D-glucose
-
 ?
3.2.1.20 starch + H2O no activity with maltase or alpha-glucosidase Bacillus amyloliquefaciens alpha-D-glucose
-
 ?
3.2.1.20 sucrose + H2O activity with maltase, no activity with alpha-glucosidase Bacillus amyloliquefaciens D-fructose + alpha-D-glucose
-
 ?

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.2.1.20 30
-
 maltase Bacillus amyloliquefaciens
3.2.1.20 40
-
 alpha-glucosidase Bacillus amyloliquefaciens

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.2.1.20 40
-
 1 h, 20% loss of activity, alpha-glucosidase activity Bacillus amyloliquefaciens

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.2.1.20 5.3
-
 alpha-glucosidase Bacillus amyloliquefaciens
3.2.1.20 6.5
-
 maltase Bacillus amyloliquefaciens

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
3.2.1.20 6 9 stable, alpha-glucosidase Bacillus amyloliquefaciens
3.2.1.20 6 9.5 1 h, 30°C, stable, maltase Bacillus amyloliquefaciens