EC Number | General Stability | Organism |
---|---|---|
3.2.1.1 | starch protects alpha-amylase against thermal inactivation | Mycothermus thermophilus |
EC Number | Inhibitors | Comment | Organism | Structure |
---|---|---|---|---|
3.2.1.1 | CuCl2 | 10 mM, 95% inhibition | Mycothermus thermophilus | |
3.2.1.1 | HgCl2 | 10 mM, complete inhibition | Mycothermus thermophilus | |
3.2.1.1 | ZnCl2 | 10 mM, 93% inhibition | Mycothermus thermophilus |
EC Number | Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
3.2.1.1 | 3 glycogen | Mycothermus thermophilus | approx. 10% of activity with starch | maltotriose + maltotetraose + maltopentaose | - |
? | |
3.2.1.1 | amylose + H2O | Mycothermus thermophilus | approx. 10% of activity with starch | maltotriose + maltotetraose + maltopentaose | - |
? | |
3.2.1.1 | starch + H2O | Mycothermus thermophilus | - |
maltotriose + maltotetraose + maltopentaose | - |
? |
EC Number | Organism | UniProt | Comment | Textmining |
---|---|---|---|---|
3.2.1.1 | Mycothermus thermophilus | - |
thermophilic fungi | - |
EC Number | Purification (Comment) | Organism |
---|---|---|
3.2.1.1 | DEAE-cellulose, CM-cellulose, Sepharose 6B | Mycothermus thermophilus |
EC Number | Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
---|---|---|---|---|
3.2.1.1 | 5.6 | - |
- |
Mycothermus thermophilus |
EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
3.2.1.1 | 3 glycogen | approx. 10% of activity with starch | Mycothermus thermophilus | maltotriose + maltotetraose + maltopentaose | - |
? | |
3.2.1.1 | amylose + H2O | approx. 10% of activity with starch | Mycothermus thermophilus | maltotriose + maltotetraose + maltopentaose | - |
? | |
3.2.1.1 | starch + H2O | - |
Mycothermus thermophilus | maltotriose + maltotetraose + maltopentaose | - |
? | |
3.2.1.1 | starch + H2O | potato starch | Mycothermus thermophilus | maltotriose + maltotetraose + maltopentaose | - |
? |
EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|---|
3.2.1.1 | 60 | - |
- |
Mycothermus thermophilus |
EC Number | Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
---|---|---|---|---|
3.2.1.1 | 30 | 70 | approx. 30% of maximal activity at 30°C and 70°C, respectively | Mycothermus thermophilus |
EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|---|
3.2.1.1 | 50 | - |
no loss of activity after 1 h | Mycothermus thermophilus |
3.2.1.1 | 55 | - |
50% loss of activity after 25 min | Mycothermus thermophilus |
3.2.1.1 | 60 | - |
50% loss of activity after 12 min, no loss of activity after 1 h in the presence of 1% starch | Mycothermus thermophilus |
EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|---|
3.2.1.1 | 6 | - |
- |
Mycothermus thermophilus |
EC Number | pH Minimum | pH Maximum | Comment | Organism |
---|---|---|---|---|
3.2.1.1 | 4.5 | 8 | approx. 45% of maximal activity at pH 4.5, approx. 30% of maximal activity at pH 8.0 | Mycothermus thermophilus |