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Literature summary extracted from

  • Igarashi, K.; Hatada, Y.; Hagihara, H.; Saeki, K.; Takaiwa, M.; Uemura, T.; Ara, K.; Ozaki, K.; Kawai, S.; Kobayashi, T.; Ito, S.
    Enzymatic properties of a novel liquefying alpha-amylase from an alkaliphilic Bacillus isolate and entire nucleotide and amino acid sequences (1998), Appl. Environ. Microbiol., 64, 3282-3289.
    View publication on PubMedView publication on EuropePMC

Cloned(Commentary)

EC Number Cloned (Comment) Organism
3.2.1.1 expression in Escherichia coli Bacillus sp. (in: Bacteria)

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.2.1.1 Cd2+ 1 mM, 91% inhibition Bacillus sp. (in: Bacteria)
3.2.1.1 EDTA 10 mM, 90% inhibition Bacillus sp. (in: Bacteria)
3.2.1.1 EGTA 10 mM, 91% inhibition Bacillus sp. (in: Bacteria)
3.2.1.1 Hg2+ 1 mM, complete inhibition Bacillus sp. (in: Bacteria)
3.2.1.1 iodoacetate 0.5 mM, 98% inhibition Bacillus sp. (in: Bacteria)
3.2.1.1 N-bromosuccinimide 0.1 mM, complete inhibition Bacillus sp. (in: Bacteria)
3.2.1.1 Ni2+ 1 mM, 82% inhibition Bacillus sp. (in: Bacteria)
3.2.1.1 PCMB 0.5 mM, 20% inhibition Bacillus sp. (in: Bacteria)
3.2.1.1 Zn2+ 1 mM, complete inhibition Bacillus sp. (in: Bacteria)

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
3.2.1.1 0.89
-
 maltooctaose
-
 Bacillus sp. (in: Bacteria)
3.2.1.1 2.18
-
 maltoheptaose
-
 Bacillus sp. (in: Bacteria)
3.2.1.1 6.37
-
 maltohexaose
-
 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 53000
-
 x * 53000, extracellular enzyme, SDS-PAGE Bacillus sp. (in: Bacteria)
3.2.1.1 55391
-
 x * 55391, extracellular enzyme, SDS-PAGE Bacillus sp. (in: Bacteria)

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.1 Bacillus sp. (in: Bacteria)
-
 KSM-1378
-
3.2.1.1 Bacillus sp. (in: Bacteria) KSM-1378
-
 KSM-1378
-

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 5009
-
-
 Bacillus sp. (in: Bacteria)

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.2.1.1 amylopectin + H2O
-
 Bacillus sp. (in: Bacteria) additional information
-
 ?
3.2.1.1 amylopectin + H2O
-
 Bacillus sp. (in: Bacteria) KSM-1378 additional information
-
 ?
3.2.1.1 amylose + H2O
-
 Bacillus sp. (in: Bacteria) additional information
-
 ?
3.2.1.1 amylose + H2O
-
 Bacillus sp. (in: Bacteria) KSM-1378 additional information
-
 ?
3.2.1.1 glycogen + H2O
-
 Bacillus sp. (in: Bacteria) additional information
-
 ?
3.2.1.1 maltodextran + H2O no activity Bacillus sp. (in: Bacteria) ?
-
 ?
3.2.1.1 maltodextrin + H2O
-
 Bacillus sp. (in: Bacteria) ?
-
 ?
3.2.1.1 maltoheptaose + H2O
-
 Bacillus sp. (in: Bacteria) additional information
-
 ?
3.2.1.1 maltohexaose + H2O
-
 Bacillus sp. (in: Bacteria) additional information glucose + maltopentaose ?
3.2.1.1 maltooctaose + H2O
-
 Bacillus sp. (in: Bacteria) ?
-
 ?
3.2.1.1 maltopentaose + H2O no activity Bacillus sp. (in: Bacteria) additional information
-
 ?
3.2.1.1 maltotetraose + H2O no activity Bacillus sp. (in: Bacteria) additional information
-
 ?
3.2.1.1 maltotriose + H2O no activity Bacillus sp. (in: Bacteria) maltose + D-glucose
-
 ?
3.2.1.1 maltotriose + H2O no activity Bacillus sp. (in: Bacteria) KSM-1378 maltose + D-glucose
-
 ?
3.2.1.1 pullulan + H2O no activity Bacillus sp. (in: Bacteria) panose + ?
-
 ?
3.2.1.1 starch + H2O soluble starch Bacillus sp. (in: Bacteria) additional information main products in the early stage of hydrolysis are maltopentaose, maltohexaose and maltoheptaose, on further incubation maltotriose and maltopentaose increase while maltohexaose, maltoheptaose and maltooctaose decrease ?
3.2.1.1 starch + H2O soluble starch Bacillus sp. (in: Bacteria) additional information major products: maltotriose + maltopentaose + maltohexaose + maltose ?
3.2.1.1 starch + H2O soluble starch Bacillus sp. (in: Bacteria) KSM-1378 additional information main products in the early stage of hydrolysis are maltopentaose, maltohexaose and maltoheptaose, on further incubation maltotriose and maltopentaose increase while maltohexaose, maltoheptaose and maltooctaose decrease ?
3.2.1.1 starch + H2O soluble starch Bacillus sp. (in: Bacteria) KSM-1378 additional information major products: maltotriose + maltopentaose + maltohexaose + maltose ?

Subunits

EC Number Subunits Comment Organism
3.2.1.1 ? x * 53000, extracellular enzyme, SDS-PAGE Bacillus sp. (in: Bacteria)
3.2.1.1 ? x * 55391, extracellular enzyme, SDS-PAGE Bacillus sp. (in: Bacteria)

Synonyms

EC Number Synonyms Comment Organism
3.2.1.1 LAMY
-
 Bacillus sp. (in: Bacteria)

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.2.1.1 55
-
-
 Bacillus sp. (in: Bacteria)

Temperature Range [°C]

EC Number Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
3.2.1.1 30 80 30°C: about 40% of maximal activity, 80°C: about 30% of maximal activity Bacillus sp. (in: Bacteria)
3.2.1.1 40 70 40°C: about 70% of maximal activity, 70°C: about 75% 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 45
-
 pH 8.5, 20 mM Tris-HCl buffer, in absence of CaCl2, stable for 60 min Bacillus sp. (in: Bacteria)
3.2.1.1 50
-
 pH 8.5, 20 mM Tris-HCl buffer, in absence of CaCl2, 68% loss of activity, stable in presence of 0.2 mM CaCl2 Bacillus sp. (in: Bacteria)
3.2.1.1 60
-
 pH 8.5, 20 mM Tris-HCl buffer, in absence of CaCl2, 97% loss of activity, 35% loss of activity in presence of 0.1 mM CaCl2 Bacillus sp. (in: Bacteria)
3.2.1.1 80
-
 complete inactivation after 60 min in presence of 0.1 mM Ca2+ Bacillus sp. (in: Bacteria)

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.2.1.1 8 8.5
-
 Bacillus sp. (in: Bacteria)

pH Range

EC Number pH Minimum pH Maximum Comment Organism
3.2.1.1 4.5 9.8 pH 4.5: about 30% of maximal activity, pH 9.8: about 40% of maximal activity Bacillus sp. (in: Bacteria)

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
3.2.1.1 6 10 40°C, 30 min, 50 mM Tris-HCl buffer, stable Bacillus sp. (in: Bacteria)