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Literature summary extracted from

  • Hagihara, H.; Igarashi, K.; Hayashi, Y.; Endo, K.; Ikawa-Kitayama, K.; Ozaki, K.; Kawai, S.; Ito, S.
    Novel alpha-amylase that is highly resistant to chelating reagents and chemical oxidants from the alkaliphilic Bacillus isolate KSM-K38 (2001), Appl. Environ. Microbiol., 67, 1744-1750.
    View publication on PubMedView publication on EuropePMC

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.2.1.1 Ca2+ 1 mM, 25-30% inhibition between pH 8.0 and 10.0 Bacillus sp. (in: Bacteria)
3.2.1.1 Mn2+ 1 mM, 20% inhibition Bacillus sp. (in: Bacteria)
3.2.1.1 additional information not inhibited by 100 mM EDTA Bacillus sp. (in: Bacteria)

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
3.2.1.1 55000
-
 x * 55000, SDS-PAGE Bacillus sp. (in: Bacteria)

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 Bacillus sp. (in: Bacteria) soluble starch maltotriose + maltohexaose + maltoheptaose + maltose first two are major products, maltohexose and maltose are intermediate products ?

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.1 Bacillus sp. (in: Bacteria)
-
 isolate KSM-K38
-

Oxidation Stability

EC Number Oxidation Stability Organism
3.2.1.1 strongly resistant to chemical oxidation, 20% loss of activity after 1 h incubation with 1.8 M H2O2 Bacillus sp. (in: Bacteria)

Purification (Commentary)

EC Number Purification (Comment) Organism
3.2.1.1 ammonium sulfate, DEAE-Toyopearl, Toyopearl HW-55F 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 4221
-
-
 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 from potato, 74% of activity with soluble starch Bacillus sp. (in: Bacteria) maltooligosaccharides
-
 ?
3.2.1.1 amylose + H2O 65% of activity with soluble starch Bacillus sp. (in: Bacteria) maltooligosaccharides
-
 ?
3.2.1.1 dextrin + H2O 27% of activity with soluble starch Bacillus sp. (in: Bacteria) maltooligosaccharides
-
 ?
3.2.1.1 glycogen + H2O from bovine muscle, 58% of activity with soluble starch Bacillus sp. (in: Bacteria) maltooligosaccharides
-
 ?
3.2.1.1 starch + H2O soluble starch Bacillus sp. (in: Bacteria) maltotriose + maltohexaose + maltoheptaose + maltose first two are major products, maltohexose and maltose are intermediate products ?
3.2.1.1 starch + H2O soluble starch Bacillus sp. (in: Bacteria) maltotriose + maltohexaose + maltoheptaose + maltose maltotriose and maltohexaose are major products, maltoheptaose and maltose are intermediate products ?

Subunits

EC Number Subunits Comment Organism
3.2.1.1 ? x * 55000, SDS-PAGE Bacillus sp. (in: Bacteria)

Synonyms

EC Number Synonyms Comment Organism
3.2.1.1 AmyK38
-
 Bacillus sp. (in: Bacteria)

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.2.1.1 55 60
-
 Bacillus sp. (in: Bacteria)

Temperature Range [°C]

EC Number Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
3.2.1.1 20 80
-
 Bacillus sp. (in: Bacteria)

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.2.1.1 30
-
 no loss of activity after 60 min Bacillus sp. (in: Bacteria)
3.2.1.1 50
-
 80% 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 8 9.5
-
 Bacillus sp. (in: Bacteria)

pH Range

EC Number pH Minimum pH Maximum Comment Organism
3.2.1.1 5.5 10.5 more than 50% of maximal activity between pH 6.5 and pH 10.0 Bacillus sp. (in: Bacteria)

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
3.2.1.1 6 11 20% loss of activity after 30 min at 40°C Bacillus sp. (in: Bacteria)