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Literature summary extracted from
- A thermostable and unusually acidophilic amylase produced by a thermophilic acidophilic Bacillus sp. (1982), Agric. Biol. Chem., 46, 7-13.
No PubMed abstract available
KM Value [mM]
| EC Number | KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
|---|---|---|---|---|---|---|
| 3.2.1.1 | additional information | - |
additional information | 1.64 mg/ml for soluble starch | Bacillus sp. (in: Bacteria) |
Localization
| EC Number | Localization | Comment | Organism | GeneOntology No. | Textmining |
|---|---|---|---|---|---|
| 3.2.1.1 | extracellular | - |
Bacillus sp. (in: Bacteria) | - |
- |
Molecular Weight [Da]
| EC Number | Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.1 | 54000 | - |
x * 54000, SDS-PAGE | Bacillus sp. (in: Bacteria) |
Organism
| EC Number | Organism | UniProt | Comment | Textmining |
|---|---|---|---|---|
| 3.2.1.1 | Bacillus sp. (in: Bacteria) | - |
- |
- |
| 3.2.1.1 | Bacillus sp. (in: Bacteria) 11-1S | - |
- |
- |
Purification (Commentary)
| EC Number | Purification (Comment) | Organism |
|---|---|---|
| 3.2.1.1 | - |
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 |
|---|---|---|---|---|
| 3.2.1.1 | 17.9 | - |
- |
Bacillus sp. (in: Bacteria) |
Substrates and Products (Substrate)
| EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 3.2.1.1 | starch + H2O | soluble starch | Bacillus sp. (in: Bacteria) | additional information | major products are maltotriose and maltose | ? |  |
| 3.2.1.1 | starch + H2O | soluble starch | Bacillus sp. (in: Bacteria) 11-1S | additional information | major products are maltotriose and maltose | ? | |
Subunits
| EC Number | Subunits | Comment | Organism |
|---|---|---|---|
| 3.2.1.1 | ? | x * 54000, SDS-PAGE | Bacillus sp. (in: Bacteria) |
Temperature Optimum [°C]
| EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.1 | 70 | - |
- |
Bacillus sp. (in: Bacteria) |
Temperature Range [°C]
| EC Number | Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.1 | 50 | 75 | at 50°C and at 75°C: about 40% of maximal activity | Bacillus sp. (in: Bacteria) |
Temperature Stability [°C]
| EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.1 | 65 | - |
15 min, 0.1 M sodium acetate-HCl buffer | Bacillus sp. (in: Bacteria) |
| 3.2.1.1 | 70 | - |
pH 2, 10 min, 40% loss of activity, 94% loss of activity after 30 min | Bacillus sp. (in: Bacteria) |
pH Optimum
| EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.1 | 2 | - |
- |
Bacillus sp. (in: Bacteria) |
pH Range
| EC Number | pH Minimum | pH Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.1 | 1 | 6 | pH 1.0: about 70% of maximal activity, pH 6.0: about 30% of maximal activity | Bacillus sp. (in: Bacteria) |
pH Stability
| EC Number | pH Stability | pH Stability Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.1 | 1 | 2 | 65°C, 15 min, stable | Bacillus sp. (in: Bacteria) |
| 3.2.1.1 | 4 | - |
65°C, 15 min, about 20% loss of activity | Bacillus sp. (in: Bacteria) |
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Release 2023.1 (January 2023)
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