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Literature summary extracted from

  • Oudjeriouat, N.; Moreau, Y.; Santimone, M.; Svensson, B.; Marchis-Mouren, G.; Desseaux, V.
    On the mechanism of alpha-amylase (2003), Eur. J. Biochem., 270, 3871-3879.
    View publication on PubMed

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.2.1.1 alpha-cyclodextrin weak inhibition Hordeum vulgare
3.2.1.1 O-4,6-dideoxy-4-{[4,5,6-trihydroxy-3-hydroxymethyl-2-cyclohexen-1-yl]amino}-alpha-D-glucopyranosyl-(1-4)-O-alpha-D-glucopyranosyl-(1-4)-D-glucose trivial name acarbose, uncompetitive inhibition vs. amylose and maltodextrin, mixed noncompetitive inhibition vs. maltoheptaose Hordeum vulgare

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
3.2.1.1 0.00016
-
 amylose 30°C, pH 5.5 Hordeum vulgare
3.2.1.1 0.00021
-
 amylose 30°C, pH 5.5 Hordeum vulgare
3.2.1.1 0.071
-
 maltodextrin 30°C, pH 5.5 Hordeum vulgare
3.2.1.1 0.079
-
 maltodextrin 30°C, pH 5.5 Hordeum vulgare
3.2.1.1 0.21
-
 maltoheptaose 30°C, pH 5.5 Hordeum vulgare
3.2.1.1 0.22
-
 maltoheptaose 30°C, pH 5.5 Hordeum vulgare

Natural Substrates/ Products (Substrates)

EC Number Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
3.2.1.1 amylose + H2O Hordeum vulgare
-
 maltooligosaccharides
-
 ?

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.1 Hordeum vulgare
-
 barley
-

Purification (Commentary)

EC Number Purification (Comment) Organism
3.2.1.1 purified from green and kilned malt Hordeum vulgare

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.2.1.1 amylose + H2O
-
 Hordeum vulgare maltooligosaccharides
-
 ?
3.2.1.1 maltodextrin + H2O
-
 Hordeum vulgare maltooligosaccharides
-
 ?
3.2.1.1 maltoheptaose + H2O
-
 Hordeum vulgare maltohexaose + maltopentaose + maltotetraose + maltotriose + maltose
-
 ?

Synonyms

EC Number Synonyms Comment Organism
3.2.1.1 AMY1
-
 Hordeum vulgare
3.2.1.1 AMY2
-
 Hordeum vulgare

Turnover Number [1/s]

EC Number Turnover Number Minimum [1/s] Turnover Number Maximum [1/s] Substrate Comment Organism Structure
3.2.1.1 2
-
 maltoheptaose 30°C, pH 5.5 Hordeum vulgare
3.2.1.1 5.6
-
 maltoheptaose 30°C, pH 5.5 Hordeum vulgare
3.2.1.1 125
-
 maltodextrin 30°C, pH 5.5 Hordeum vulgare
3.2.1.1 129
-
 maltodextrin 30°C, pH 5.5 Hordeum vulgare
3.2.1.1 202
-
 amylose 30°C, pH 5.5 Hordeum vulgare
3.2.1.1 206
-
 amylose 30°C, pH 5.5 Hordeum vulgare