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Literature summary extracted from

  • Chang, C.T.; Lo, H.F.; Chi, M.C.; Yao, C.Y.; Hsu, W.H.; Lin, L.L.
    Identification of essential histidine residues in a recombinant alpha-amylase of thermophilic and alkalophilic Bacillus sp. strain TS-23 (2003), Extremophiles, 7, 505-509.
    View publication on PubMed

Cloned(Commentary)

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

Protein Variants

EC Number Protein Variants Comment Organism
3.2.1.1 H137L no activity Bacillus sp. (in: Bacteria)
3.2.1.1 H191L similar activity as wild-type Bacillus sp. (in: Bacteria)
3.2.1.1 H239L similar activity as wild-type Bacillus sp. (in: Bacteria)
3.2.1.1 H269L no activity Bacillus sp. (in: Bacteria)
3.2.1.1 H305L similar activity as wild-type Bacillus sp. (in: Bacteria)
3.2.1.1 H323L approx. 50% of wild-type activity Bacillus sp. (in: Bacteria)
3.2.1.1 H361L no activity Bacillus sp. (in: Bacteria)
3.2.1.1 H436L approx. 40% of wild-type activity, reduced thermostability Bacillus sp. (in: Bacteria)
3.2.1.1 H475L similar activity as wild-type Bacillus sp. (in: Bacteria)

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
3.2.1.1 additional information
-
 starch 2.9 mg/ml Bacillus sp. (in: Bacteria)

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
3.2.1.1 54000
-
 x * 54000, SDS-PAGE, recombinant alpha-amylase 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)
-
 fragments of starch
-
 ?
3.2.1.1 starch + H2O Bacillus sp. (in: Bacteria) TS-23
-
 fragments of starch
-
 ?

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.1 Bacillus sp. (in: Bacteria)
-
-
-
3.2.1.1 Bacillus sp. (in: Bacteria) TS-23
-
-
-

Purification (Commentary)

EC Number Purification (Comment) Organism
3.2.1.1 recombinant alpha-amylase 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
3.2.1.1 187
-
-
 Bacillus sp. (in: Bacteria)

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.2.1.1 starch + H2O
-
 Bacillus sp. (in: Bacteria) fragments of starch
-
 ?
3.2.1.1 starch + H2O
-
 Bacillus sp. (in: Bacteria) TS-23 fragments of starch
-
 ?

Subunits

EC Number Subunits Comment Organism
3.2.1.1 ? x * 54000, SDS-PAGE, recombinant alpha-amylase Bacillus sp. (in: Bacteria)

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.2.1.1 70
-
 approx. 40% loss of activity after 30 min Bacillus sp. (in: Bacteria)

Turnover Number [1/s]

EC Number Turnover Number Minimum [1/s] Turnover Number Maximum [1/s] Substrate Comment Organism Structure
3.2.1.1 168.5
-
 starch
-
 Bacillus sp. (in: Bacteria)