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Literature summary extracted from

  • Rodriguez Sanoja, R.; Morlon-Guyot, J.; Jore, J.; Pintado, J.; Juge, N.; Guyot, J.P.
    Comparative characterization of complete and truncated forms of Lactobacillus amylovorus alpha-amylase and role of the C-terminal direct repeats in raw-starch binding (2000), Appl. Environ. Microbiol., 66, 3350-3356.
    View publication on PubMedView publication on EuropePMC

Cloned(Commentary)

EC Number Cloned (Comment) Organism
3.2.1.1 expression in Lactobacillus plantarum Lactobacillus amylovorus

Protein Variants

EC Number Protein Variants Comment Organism
3.2.1.1 additional information deletion of C-terminus, does not bind and hydrolyse raw starch Lactobacillus amylovorus

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
3.2.1.1 additional information
-
 soluble starch 3.0 mg/ml, 63°C, pH 5.0 Lactobacillus amylovorus

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
3.2.1.1 59000
-
 2 * 59000, SDS-PAGE Lactobacillus amylovorus
3.2.1.1 127000
-
 gel filtration Lactobacillus amylovorus

Natural Substrates/ Products (Substrates)

EC Number Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
3.2.1.1 starch + H2O Lactobacillus amylovorus
-
 maltooligosaccharides
-
 ?

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.1 Lactobacillus amylovorus
-
-
-

Purification (Commentary)

EC Number Purification (Comment) Organism
3.2.1.1 recombinant alpha-amylase, affinity chromatography on beta-cyclodextrin-Sepharose Lactobacillus amylovorus

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 4076
-
 hydrolysis of starch Lactobacillus amylovorus

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.2.1.1 alpha-cyclodextrin + H2O 92% of activity with soluble starch Lactobacillus amylovorus maltooligosaccharides
-
 ?
3.2.1.1 amylopectin + H2O 137% of activity with soluble starch Lactobacillus amylovorus maltooligosaccharides
-
 ?
3.2.1.1 amylose + H2O 69% of activity with soluble starch Lactobacillus amylovorus maltooligosaccharides
-
 ?
3.2.1.1 glycogen + H2O 69% of activity with soluble starch Lactobacillus amylovorus maltooligosaccharides
-
 ?
3.2.1.1 raw starch + H2O raw starch from corn, 20% of activity with soluble starch Lactobacillus amylovorus maltooligosaccharides
-
 ?
3.2.1.1 starch + H2O
-
 Lactobacillus amylovorus maltooligosaccharides
-
 ?
3.2.1.1 starch + H2O soluble starch from potato Lactobacillus amylovorus maltooligosaccharides
-
 ?

Subunits

EC Number Subunits Comment Organism
3.2.1.1 dimer 2 * 59000, SDS-PAGE Lactobacillus amylovorus

Synonyms

EC Number Synonyms Comment Organism
3.2.1.1 AmyA
-
 Lactobacillus amylovorus

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.2.1.1 62
-
-
 Lactobacillus amylovorus

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.2.1.1 45
-
 no loss of activity after 120 min Lactobacillus amylovorus
3.2.1.1 55
-
 approx. 50% loss of activity after 15 min, approx. 75% loss of activity after 120 min Lactobacillus amylovorus
3.2.1.1 65
-
 wild-type, 60% loss of activity after 120 min, AmyADelta mutant, complete loss of activity after 120 min Lactobacillus amylovorus
3.2.1.1 75
-
 approx. 75% loss of activity after 15 min and 120 min, respectively Lactobacillus amylovorus

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.2.1.1 5
-
-
 Lactobacillus amylovorus

pH Range

EC Number pH Minimum pH Maximum Comment Organism
3.2.1.1 3.5 6.5 approx. 40% of maximal activity at pH 3.5, approx. 60% of maximal activity at pH 6.5 Lactobacillus amylovorus